French Truffleized Cream of Vegetable Soup Recipe

From Dorothy McNett's Recipe Book.

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French Truffleized Cream of Vegetable Soup

From Dorothy McNett's recipes at A typical vegetable Paris street food soup and also a very deluxe restaurant soup if using fresh truffles. Serves 4-6, easily doubles if needing more. If fresh truffles are available use those diced, but if not available use the truffle oil, or get some sea salt that has been infused with truffles. Add, taste, and get it "just right"!

1 - 2 shallots or small onions
2 cloves garlic
1 yellow bell pepper
1/2 green bell pepper
2 small - medium carrots
2 tablespoons extra virgin olive oil
2 tablespoons unbleached all purpose flour
1/2 - 1 cup white wine or vegetable broth (or a combo)
1 cup half and half
freshly ground pepper
sea salt infused with truffles, or sea salt and a few drops of truffle oil

Dice the vegetables. In heavy bottomed saucepan or saute pan, heat the oil 30 seconds. Add the diced vegetables and cook and stir on low heat for about 8-10 minutes or until vegetables are tender and perhaps just starting to color a bit. Using a silicone spatula, blend in the flour and then the broth, stirring constantly. Add the half and half and bring just to the boil, stirring constantly to keep the mixture smooth and creamy, adding more broth or milk as needed. Mixture should be fairly thick, like a bisque, with the chunky bits of vegetables soft and flavorful. Sprinkle in the truffle sea salt, taste to make sure it is just right, and serve!

Recipe created 2008-12-25.

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