This delicious butternut squash and chestnut soup with summer truffles is a treat for the taste buds.
Made from fresh vegetables, it will remind you of the sweet flavor of autumn…but you can of course taste it throughout the year!
It will be ideal as a hot entry, to start a dinner for two.
Paper-thin slices of black truffles that go so well with mashed potatoes, pasta, risottos and scrambled eggs, as well as with sauces for game, poultry and fish.
These black truffle peelings are already cooked. To preserve their natural aromas, add them at the very last minute (juice included)
to your hot preparations and sauces.
Just a drizzle of this olive oil is enough to give your fresh tomatoes, mozzarella, mashed potatoes, pasta and risottos that divine garlicky taste of white truffle.