With my traveling, eating out, I simply have forgotten about my truffle oil- how silly of me. But never fear, I am back on track and am planning to utilize this great treasure of mine to it's fullest!
With the burst of fall coldness suddenly covering the east coast, the soup I made was the perfect way to welcome the fall season! I made Root Vegetable Soup with Truffle Oil (thanks again, Emeril- recipe follows:
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2 tablespoons olive oil
1 large red onion, chopped
2 white potatoes, peeled and diced
2 parsnips, peeled and diced
2 carrots, peeled and sliced
1 small turnip, peeled and diced
5 cups chicken stock
2 bay leaves
Salt and freshly ground black pepper
4 teaspoons truffle oil
2 tablespoons chopped fresh chives
Essence, for garnish, recipe follows
Heat oil in heavy large pot over medium-high heat. Add onion; saute until tender, abut 4 minutes. Add remaining vegetables; saute until deep golden brown, about 7 minutes. Add stock and bay leaves; bring to boil. Reduce heat to medium, cover and simmer until vegetables are very tender, about 35 minutes. Cool slightly. Season with salt and pepper. Drizzle with truffle oil. Puree soup with an immersion blender and serve in warm bowls. Garnish with chives and Essence. Serve immediately.
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Yes. That is Zeus in the background howling because he couldn't have some. What a naughty boy.
This soup is great. Creamy and thick, the puree of the various root vegetables definitely is the perfect soup for the fall. Who knew I could use so many different vegetables in one soup!
Since heat damages the aroma of the truffle oil, I added a little bit more on top after it cooled a bit to enhance the truffle flavor. :)
The silky truffle flavor with the creamy soup is a perfect immulsion and warms you from the inside out. Definitely a must try for those who are looking to be adventurous with their new bottle of truffle oil- get to your local farmers market and get some root vegetables!
Difficulty: Easy
Time: 1 hour
Taste: 8.5
