Cream of Truffled Parsnip Soup in Mini Verrines

A subtle marriage of sweet root vegetables and the potent truffle, it’s the perfect winter soup to enjoy around the fire, basking in the warm glow of being among your favourite people.

Preparation time: 15 minutes • Cooking time: 30 minutes

Serves 4

• 3 good-sized parsnips
• 1 litre vegetable stock
• 2 tbsp honey (truffle honey, if you’re a big fan)
• Some slivers of white truffle
• A drizzle of olive oil
• A drizzle of olive oil with white truffle
• A few pinches of truffle fleur de sel
• A few sprigs of chervil

Method

1. Wash and peel the parsnips, then slice evenly.
2. In a saucepan, fry these slices with a drizzle of olive oil.
3. Add the stock and leave to simmer until the parsnips are very soft.
4. Blend the parsnips with enough stock to get a creamy consistency.
5. Just before serving, pour the hot velvety soup into the verrines and swirl in some honey and olive oil with white truffle. Sprinkle with fleur de sel, chervil sprigs and slivers of white truffle on the top.
6. Serve as a “healthy” and delicious starter.

Note from the Chef

If you’re lucky enough to have fresh truffles to hand (like the fine Burgundy truffle in the picture), you can give your cream soups an even stronger truffle taste. This recipe also works well with Jerusalem artichokes, swedes, celeriac and other root vegetables. If you prefer a milder vegetable taste, just add a drop of cream.

Photographies : Aimery Chemin • Stylisme culinaire : Coralie Ferreira