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Potato and Kohlrabi Soup with Fresh Truffles (Claudelle Deckert)
The perfect potato and kohlrabi soup with fresh truffles (claudelle deckert) recipe with a picture and simple step-by-step instructions.
Soup
- 1 piece Onion
- 2 tbsp Butter
- 3 piece Kohlrabi fresh
- 300 g Floury potatoes
- 1 l Vegetable broth
- 150 g Whipped cream
- 1 pinch Salt
- 1 pinch Pepper from the grinder
- 1 pinch Nutmeg
- 3 Splash Lemon juice
- 1 piece Périgord truffle
Truffle foam
- 1 sheet Gelatin
- 100 ml Veal stock
- 200 ml Cream
- 2 tbsp Truffle oil
Soup
- For the soup, peel the onion, dice it finely and fry it in butter. Peel the kohlrabi and potatoes, cut them into small pieces and sauté them.
- Deglaze with the stock. Season with salt and pepper. Cover and simmer for about 20 minutes. Puree the soup. Slightly whip the cream and stir in. Season to taste with salt, pepper, fresh nutmeg and a few squirts of lemon.
Truffle foam
- For the truffle foam, soak the gelatine according to the instructions on the packet, squeeze it out and then dissolve it in the warm veal stock. Mix well with the full cream and truffle oil.
- Use a hand blender to froth up. Pour the foam into a cream maker, shake well and refrigerate for at least 2-3 hours. Pour the soup into plates and spray the truffle foam decoratively in rosettes and sprinkle with freshly grated truffle.
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