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Prepare the Soup

Prepare the Garnish

  • Butter
  • Brioche bread 2 slices
  • Watercress 1 bunch

To Serve

  • Truffles of truffle tapenade 1 oz
  1. Prepare the Soup

    • Clean the shallots and finely cut them.
    • Sauté the shallots together with the garlic in olive oil.
    • Meanwhile, peel the vegetables, chop them into pieces and wash them well.
    • Add the chopped vegetables to the shallot mixture.
    • Add the vegetable stock, LeGout Cream Soup Base and some salt and pepper.
    • Simmer gently for 20 minutes.
    • Purée the soup in a blender and strain with a strainer.
  2. 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.
  3. To Serve

    • Ladle the soup onto the plates.
    • Stir with a wooden prick to create a playful motif.
    • Finish the soup with the watercress leaves and crunchy croutons.
    • You can also garnish the soup with some freshly shaved truffle.
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