Celery Cream Soup Garnished with Truffles


4 Servings

We always keep beef soup “on stock” frozen in portions. Then the following soup is prepared immediately.

  1. Cut celery into coarse pieces, cook in the beef soup until done. Remove and purée using a hand-held blender. The soup shouldn’t get to thick. If truffles were cooked together with the celery, don’t purée the whole mixture–the taste is already in it!
  2. Bring to a boil, refine with liquid cream and truffles to taste, season with salt and pepper.
  3. Spread thinly sliced truffles over the soup. Truffles grissini are the final touch.



Dazu passt der Furmint!


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