Serves: 4
Ingredients:
1 whole fresh Perigord truffle (black truffle)
4 lovage leaves, finely chopped (herb)
100 g / 3.5 oz shallots
500 g / 17.6 oz black salsify (vegetable)
80 g / 2.8 oz celeriac (turnip-rooted celery or knob celery)
50 g / 1.7 oz butter
900 ml / 30.4 fl. oz veal stock
450 ml / 15.2 fl. oz cream
salt, nutmeg
Procedure:
Wash the cauliflower and separate into fleurettes, peel the shallot and celeriac and dice into 1 cm cubes. Melt the butter in a pot, add the vegetables, sauté until translucent, add the veal stock, stir and allow to simmer for about 20 minutes. Add the cream and allow to simmer for approx. another 10 minutes. Puree with a hand blender until smooth, then strain through a sieve. Add salt and nutmeg to taste and ladle into soup bowls. Sprinkle with truffle shavings and the lovage.
Restaurant: Adlon, Unter den Linden 77 (Hotel Adlon Kempinski), 10117 Berlin, Germany
Recipe Type: Authentic
Submitted By: Christian Müller, Executive Chef at the AdlonRecipe Type: Authentic
Recipe Author: Christian Müller, Executive Chef at the Adlon
Recipe Source: http://ebrochure.kempinski-hotels.com/KIBER2/de/oblige-spring-summer-2010/OBLIGE2010.pdf