Prepare the Soup

  • Shallots, minced 0.75 cup
  • Garlic, minced 2 Tbsp
  • Olive oil, as needed
  • Forgotten Vegetables (Parsnips, Chervil Root, Jerusalem Artichokes, Parsley Roots) 2 lbs
  • Knorr® Ultimate Low Sodium Vegetarian Vegetable Base 1 gallon, prepared
  • LeGout® Cream Soup Base 6 x 25.2 oz 1 qt, prepared
  • Salt and Pepper, to taste

Prepare the Garnish

  • Brioche bread 2 slices
  • Butter, as needed
  • Watercress 1 bunch

To Serve

  • Vegetable Soup, prepared
  • Garnish, prepared
  • Truffles of truffle tapenade 1 oz
  1. 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.
  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 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.