Forgotten Vegetable Soup with Watercress and Truffle
This soup contains many white "forgotten vegetables", such as Jerusalem artichokes, parsley roots and chervil root.
Ingredients per serving
Prepare the Soup
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Knorr® Vegetable Liquid Concentrated Base 35.0 L
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Shallots 150.0 ml
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Garlic clove 15.0 ml
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Forgotten Vegetables (Parsnips, Chervil Root, Jerusalem Artichokes, Parsley Roots) 960.0 ml
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Knorr® Culinary Cream Base, prepared 960.0 ml
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Salt and pepper, to taste
Prepare the Garnish
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Butter
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Watercress 1.0 bunch
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Brioche bread 2.0 tranches
To Serve
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Truffles of truffle tapenade 30.0 ml
Preparation
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Prepare the Soup
- Prepare a gallon of vegetable stock as instructed on the package.
- Clean the shallots and finely cut them.
- Sauté the shallots together with the garlic in olive oil.
- Meanwhile, peel the vegetables, chop them into pieces and wash them well.
- Add the chopped vegetables to the shallot mixture.
- Add the vegetable stock, LeGout Cream Soup Base and some salt and pepper.
- Simmer gently for 20 minutes.
- Purée the soup in a blender and strain with a strainer.
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Prepare the Garnish
- Cut the brioche bread into fine cubes and bake in butter until crisp.
- Pick a couple of nice leaves of watercress and blanch the rest in salted water.
- Purée the blanched watercress in a blender until smooth.
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To Serve
- Ladle the soup onto the plates.
- Stir with a wooden prick to create a playful motif.
- Finish the soup with the watercress leaves and crunchy croutons.
- You can also garnish the soup with some freshly shaved truffle.
