Artichoke soup, truffle oil and sage

Ingredients

  • 300 g artichoke hearts
  • 1 yellow onion
  • 2 stalks of celery
  • 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

  1. 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.

  2. 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.

  3. When the vegetables are cooked, remove the bouquet garni, add half of the sage leaves and the cream, then mix finely.

  4. When ready to serve, heat 1 tbsp. tablespoon of neutral oil, then fry the rest of the sage leaves for 30 seconds.

  5. Divide the soup into four deep plates, arrange a few fried sage leaves and drizzle with truffle oil. Enjoy with toast immediately.

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