Black truffle cream soup
By VicentaLakin
Black truffles are not welcome to my parents, and most of the local truffles are exported to Europe, so for me truffles have been a legend in French meals. It's not surprising that few people actually cook truffles when they grow up in a place where they produce truffles, because a week ago, Dad caught about half a pound of truffles and I cried with peppers – to make up for the lack of respect for truffles。
Recipe Recommendations
- black truffle of 3
- oat flour appropriate amount
- light cream appropriate amount
- pepper appropriate amount
- salt appropriate amount
- butter appropriate amount
- milk fragrance
- simmer
- half an hour
- ordinary
Steps for Black truffle cream soup
1
There's a little butter on the pan。
2
Add a fine black truffle to the fire。
3
Add a proper amount of oatmeal, evenly folded。
4
When the mix is even, the proper amount of water is fully mixed and the light cream continues to mix。
5
I happen to have soup, so I add 80% and 20%。
6
And if it's water, and when it's ready, it's salt and pepper, I'll add this, weed salt。
7
Pick up the pot, light up, enjoy。