Summer truffle pistou soup, black truffle oil, and black truffle juice
4
Convives
25
Préparation (min.)
40
Cuisson (min.)
Ingrédients
- 2 potatoes
- 2 carrots
- 1 zucchini
- 150 g cooked white beans
- 150 g green beans
- 2 tomatoes
- 1 onion
- 1 clove of garlic
- 1 L vegetable broth
- 20 to 25 g fresh summer truffle
- 2 tablespoons black truffle juice Plantin
- 1 to 2 tablespoons black truffle oil Plantin
- A few fresh basil leaves
- Olive oil
- Salt
- Pepper
Truffle Summer Pistou Soup
Craving a generous recipe with Provençal accents?
This pistou soup combines tender vegetables, beans, and a fragrant broth, enhanced by black truffle juice and a few drops of Plantin black truffle oil.
Fresh summer truffle is added at the last moment to bring a delicate and refined touch to this friendly and flavorful recipe.
This pistou soup combines tender vegetables, beans, and a fragrant broth, enhanced by black truffle juice and a few drops of Plantin black truffle oil.
Fresh summer truffle is added at the last moment to bring a delicate and refined touch to this friendly and flavorful recipe.
Cuisinez cette recette avec les produits Plantin
Aucun produit associé.
Préparation
Prepare the Vegetables
Peel the potatoes, carrots, and onion. Cut the potatoes, carrots, zucchini, and tomatoes into small pieces. Chop the green beans into sections.
Sauté the Vegetables
In a large pot, sauté the onion with a drizzle of olive oil for a few minutes. Add the carrots, potatoes, and zucchini.
Add the Broth
Pour in the vegetable broth and then add the tomatoes. Let it simmer for about 25 minutes over medium heat.
Add the Beans
Add the white beans and green beans, then continue cooking for about 10 to 15 minutes.
Flavor with Black Truffle Juice
Add the Plantin black truffle juice at the end of cooking and mix gently. Adjust the seasoning with salt and pepper.
Add Black Truffle Oil
Off the heat, add a few drops of Plantin black truffle oil to preserve its aromatic intensity.
Serve
Pour the soup into bowls, then add thin slices of fresh summer truffle and a few basil leaves.
Astuce(s) du Chef Plantin
Add the black truffle oil only at the end of preparation, off the heat, to preserve all the delicacy of its aromas. The black truffle juice can be incorporated directly into the broth to flavor the soup more deeply.
