Ingredients
- 300 g artichoke hearts
- 1 yellow onion
- 2 stalks of celery
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neutral oil
- 1/2 bunch of sage
- 6 cl of crème fraîche
- 2 tablespoon(s) truffle oil
- 1 aromatic bouquet (thyme, bay leaf and a little sage)
For the toasts
- 4 slices of bread
- 4 tablespoon(s) truffle oil
- 50 g shaved parmesan
Preparation
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Peel the onion. Wash the celery. Cut them finely. In a saucepan, brown the onion with 2 tbsp. tablespoon of neutral oil for 5 minutes, then add the artichoke hearts, celery, aromatic bouquet and 1l of water, salt and pepper. Cook for 20 minutes from boiling.
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Preheat the oven to 200°/th.6-7. While the velouté is cooking, prepare the toasts: sprinkle each slice with 1 tbsp. tablespoon of truffle oil, then bake for 10 minutes. Once the bread is golden, add the parmesan shavings.
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When the vegetables are cooked, remove the bouquet garni, add half of the sage leaves and the cream, then mix finely.
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When ready to serve, heat 1 tbsp. tablespoon of neutral oil, then fry the rest of the sage leaves for 30 seconds.
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Divide the soup into four deep plates, arrange a few fried sage leaves and drizzle with truffle oil. Enjoy with toast immediately.