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Truffle Creamy Veggie Soup

 

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 

- Truffles USA White Truffles Sauce

 

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. 

 

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