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Truffle Chowder
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/4 Pound Bacon − (abt 10 slices); julienned
Cup Chopped onions
Cup Chopped celery
Cup Diced carrot
−1/2 Teaspoon Salt
/2 Teaspoon Cayenne pepper
Bay leaves
/4 Cup White truffle flour
Cup Sliced assorted Exotic mushrooms
Cup Chicken stock
Cup Extra−black truffle juice
Cup Diced white potatoes
Cup Half−and−half
/2 Cup Finely−chopped fresh parsley; plus extra chopped parsley; for garnish
/4 Teaspoon Tabasco pepper sauce
Teaspoon Worcestershire sauce
Drizzle of truffle oil
8
Parmesan cheese tuiles
Shaved black truffles
In a large nonstick stock pot, over medium heat, render the bacon for 10
minutes. Add the onions, celery, and carrots. Season the vegetables with
salt, cayenne, and bay leaves. Saute for 10 minutes, or until the vegetables
are soft and tender. Stir in the flour and cook for 10 minutes, stirring
occasionally. Stir in the mushrooms and saute for 2 to 3 minutes. Stir in
the chicken stock and truffle juice and bring up to a boil. Add the potatoes
and simmer for 15 minutes, or until the potatoes are fork tender. Stir in
the cream and parsley. Simmer the soup for 5 minutes. Add the hot sauce and
Worcestershire sauce. Simmer the soup for 2 minutes. Ladle the soup in a
shallow bowl and garnish with the truffle oil, shaved truffles, tuiles and
parsley. This recipe yields 10 servings.
Truffle Chowder
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