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Potato truffle soup with Parmesan cheese foam

The rich and creamy potato-truffle soup with deliciously savory Parmesan cheese foam is surprisingly refined.Ingredients for 10 people.

Ingredients

100gKnorr Professional potato soup with truffle flavor

112gWhole milk
125gParmesan cheese
112gCream

10gdried mushrooms
30gChive oil

Preparation

  1. Bring one liter of water to a boil and, while stirring, add the weighed soup powder.
  2. Let the soup simmer gently for 5 minutes.

  1. Blend the cheese together with the milk and cream in a thermoblender up to 80°C.
  2. Pour the mixture into a siphon and charge with two cartridges.

  1. Grind the dried mushrooms into a fine powder.
  2. Divide the chive oil among the glasses.
  3. Spoon the soup on top and pipe the Parmesan cheese foam on top of that.
  4. Finish the soup with the mushroom powder.