Cream Soup From the Franconian Slate Truffle

Rating: 5.00 / 5.00 (1 Votes)

Total time: 45 min



* Sauté shallots in butter, add truffles, extinguish with red wine.

* Add clear soup, whipped cream and port wine and simmer gently for ten minutes.

* Blend with a hand blender and season to taste with salt and freshly ground pepper.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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