Butternut and Truffle Soup
NUMBER OF GUESTS
4 people
DIFFICULTY
Easy
PREPARATION TIME
1 hour 15 minutes
BUDGET
AVERAGE
COOKING TIME
10 minutes
TOTAL TIME
1 hour 15 minutes
KIT Signorini TARTUFI
Specialty with acacia honey and 3% flavored summer truffle 5% flavored truffle powder
extra virgin olive oil flavored with white truffle
Summer truffle slices
to have at home
1 butternut 2 onions
15cl of liquid fresh cream
250g chanterelles
1 clove of garlic
Chopped parsley
3 cl of white wine
Preparation
1. Cut the butternut squash into cubes and the onions into pieces. Cook them in a pan of boiling water.
2. Once cooked, blend the pieces. Add a few drops of white truffle oil, truffle powder, a tablespoon of truffle honey and the crème fraîche.
3. Sauté the chanterelles in a pan with the truffle slices and a clove of garlic. Deglaze with white wine and add the chopped parsley at the end of cooking.
4. Serve the velouté in a bowl or a deep plate, arrange the chanterelles on top and a few slices of truffle. Enjoy hot.
