Ingredients
Prepare the Soup
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Shallots, minced 0.75 cup
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Garlic, minced 2 Tbsp
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Olive oil, as needed
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Forgotten Vegetables (Parsnips, Chervil Root, Jerusalem Artichokes, Parsley Roots) 2 lbs
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Knorr® Ultimate Low Sodium Vegetarian Vegetable Base 1 gallon, prepared
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Salt and Pepper, to taste
Prepare the Garnish
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Brioche bread 2 slices
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Butter, as needed
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Watercress 1 bunch
To Serve
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Vegetable Soup, prepared
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Garnish, prepared
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Truffles of truffle tapenade 1 oz
Preparation
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Prepare the Soup
- Sauté the shallots together with the garlic in olive oil.
- Meanwhile, peel the vegetables, roughly chop, and add to the shallot mixture.
- Add the prepared Knorr® Ultimate Vegetable Base and prepared LeGoût® Soup Cream Base. Season with salt and pepper.
- Simmer gently for 20 minutes.
- Strain the soup in a blender.
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Prepare the Garnish
- Cut the brioche bread into fine cubes and bake in butter until crisp.
- Pick a couple of nice leaves of watercress and blanch the rest in salted water.
- Purée the blanched watercress in a blender until smooth.
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To Serve
- Ladle the soup into the bowl.
- Drizzle with the watercress puree.
- Finish the soup with the watercress leaves and croutons.
- Garnish the soup with some freshly shaved truffle or truffle tapenade.