Chef Bihi Parsnip and Truffle Soup
Indulge in the perfect starter that combines the earthy flavors of parsnips with the luxurious touch of truffle and goat cheese. This quick-to-make soup is not only a delight for your taste buds but also a feast for the eyes. Are you ready to impress your guests with a bowl of culinary elegance?
Recipe Information
- Servings: 4
- Total Time: 40 minutes
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Difficulty: Easy
Ingredients
- 4 large parsnips
- 2 yellow onions
- 100g culinary cream
- 1 liter chicken stock (water + cube)
- 25g butter
- Fleur de sel (flower of salt)
- Freshly ground black pepper
- 1 sheet of puff pastry
- 150g fresh goat cheese
- 1 tablespoon truffle tapenade
- Few truffle shavings (optional)
- 1 egg yolk
Instructions
- Peel all the vegetables and cut them into large chunks.
- In a saucepan, melt the butter over low heat and sauté the onions until translucent.
- Add the parsnips, chicken stock, fleur de sel, and freshly ground black pepper, and cook for 25 minutes at a gentle simmer.
- Using a cookie cutter, cut shapes (stars or rounds) from the puff pastry.
- Preheat the oven to 180°C (356°F).
- On a baking sheet, place the puff pastry shapes and brush the tops with beaten egg.
- Bake for 15 minutes until golden and puffed up.
- In a bowl, mix the goat cheese with the truffle tapenade, adding a splash of cream to loosen the mixture if too thick.
- Once the soup vegetables are cooked, blend everything until smooth.
- Transfer the truffle goat cheese mixture to a piping bag.
- Once the pastry stars have cooled, either pipe snowflake designs on them or fill the pastries with the mixture.
- Serve the soup in bowls, garnished with the pastries.
- Add truffle shavings on top, if desired.
Notes
For a creamier texture, adjust the culinary cream to your preference. Ensure to serve the soup warm to enhance the flavors.
Recipe Tips
Feel free to customize this recipe with other herbs or spices, such as thyme or nutmeg, to enrich the flavor profile. Adding a touch of lemon juice just before serving can also elevate the dish.
Nutritional Information
Approximately 300 calories per serving.
Frequently Asked Questions (FAQ)
1. Can I make this soup ahead of time?
Yes, you can prepare the soup in advance. Just blend it, let it cool, and store it in the refrigerator. Reheat before serving.
2. What can I use instead of truffle tapenade?
You can replace truffle tapenade with mushroom pâté for a similar earthy flavor.
3. Is there a vegetarian version of this recipe?
Absolutely! Substitute the chicken stock with vegetable stock and omit the cheese if desired.
4. How do I store leftover soup?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
5. Can I freeze this soup?
Yes, this soup freezes well. Store in suitable containers and consume within 2 months for the best flavor.
