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Parsnip and Pumpkin Soup with Crema Rucola and Agrestis – Tartufo Bianco

Serves 4 Persons


  • ca. 600 g pumpkin
  • ca. 600 g parsnip
  • ca. 400 g leek
  • 1 liter chicken or vegetable stock
  • 5 pcs star anise
  • Agrestis white truffle oil

Pumpkin soup

Cut the pumpkin and leek in pieces and fry the pumpkin with the half of the leek. Add 0,5 l stock.
Add the staranise en let simmer for 40 min. Purée with mixer and season with salt and pepper.

Parsnip soup

Cut the parsnip in pieces and fry together with the other half of the leek. Add 0,5 l stock (no star anise!). Purée with mixer and season with salt and pepper.

* Both the soups got to have the same substance.
* Pour both of the soups at the same time, this way the one side stays orange and the other cream.

Add a few drops of Crema Rucola (rocket) and decorative with Agrestis truffle oil.