Truffle soup
Composition / ingredients
5
servings:
Cooking method
1. My turkey fillet, boil in salted water until tender, then remove the meat, let it cool, then cut into pieces.
2. Peel onion and celery, chop finely, fry in butter for 20 minutes, salt and pepper to taste.
3. Combine the fried ingredients with hot turkey broth, crumble the bun here, cook on low heat for 15 minutes, then return the turkey meat to the soup and whisk it with a blender, taste for salt, add to taste if necessary.
4. Then pour cream into the soup, bring it to a boil again. Cut the truffle into thin plates.
Pour the soup in portions, before serving add the truffle pieces and sprinkle with olive oil.
Eat with pleasure!
Calorie content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Truffles are fresh - 51 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Dietary bun - 242 kcal/100g
- Diet bun on sorbitol - 266 kcal/100g
- Bun - 242 kcal/100g
- Turkey fillet - 84 kcal/100g
- Celery root - 32 kcal/100g
