Truffles USA is introducing a flavorous and smooth truffle veggie soup. Turn a traditional soup into a highly glamorous delicacy by adding some fine Italian key ingredients and impress your guests with your culinary skills.
Serves: 4
Difficulty: Easy
Prep: 10 min
Cooking Time: 1 hour 20 min
Total Time: 1 hour 30 min
INGREDIENTS
- 1 Butternut Squash
- 2 Zucchine
- 5-6 Grape Tomatoes (or 2 medium tomatoes)
- Parsley
- 2 Carrots
- 2 Medium Yellow Potatoes
- 1/2 Yellow Onion
- French Baguette
- A Pinch of Nutmeg Powder
- 2 Tbsp of Butter
- 1 Tbsp of Extra Virgin Olive Oil
- Salt and Pepper
- Reggiano Parmesan cheese
DIRECTIONS
1- Fill a pot with water halfway and boil it on high heat.
2- Cut Butternut squash in half and remove seeds with a spoon. Cut it in 6-8 equal parts.
3- Slice potatoes, onion and carrots into 3 large pieces.
4- Add some salt to boiling water and all vegetables besides tomatoes and zucchini.
5- Add some pepper, a pinch of nutmeg powder and olive oil, and stir gently. Let the veggie cook for about 60 min, stirring gently every 20 min.
6- Add the zucchini and the tomatoes and let it cook for another 20 min.
7- Drain the veggies but save the broth; you are going to need it later.
8- Remove the skin from the Squash and place it with the rest of the veggies back into the pot.
9- Add 1 table spoon of butter.
10- Add 2 cups of the broth that you saved.
11- Add whole jar of Truffles USA white truffles sauce.
12- Puree using an immersion blender. Based on the consistency, you might have to add more broth, a little bit at a time.
13- Serve and enjoy with some Parmesan Cheese and some toasted slices of French Baguette.