Truffle Cream Soup

Ingredients

• 500 g truffles
• 2 Spring Onions
• 1 tbsp Olive Oil
• Salt
• Pepper
• 850 ml vegetable broth
• 10 g marjoram (0.5 bunch)
• 100 g Sour cream
• 100 g whipping cream
• nutmeg

Instructions

1. 1.

   Clean the truffles. Wash and trim the spring onions, then slice into rings.

2. 2.

   Heat the oil in a pot and sauté the truffles over medium heat for several minutes. Add the spring onions, cook for 1–2 minutes, season with salt and pepper. Remove about one‑third of the truffles and set aside.

3. 3.

   Deglaze the mushrooms with a bit of broth, let it reduce slightly, then add the remaining vegetable broth and simmer gently for about 5 minutes. Meanwhile wash the marjoram, shake off excess moisture, and pluck the leaves.

4. 4.

   Stir in the sour cream and whipping cream, then puree the soup finely. Season with salt, pepper, and freshly grated nutmeg. Return the reserved truffles to the soup and warm through. Ladle the soup into four deep bowls and sprinkle with marjoram.