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French Truffleized Cream of Vegetable Soup
From Dorothy McNett's recipes at www.dorothymcnett.com 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
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.