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LOCATION: Recipes >> Middle Eastern >> Cream Truffle Soup

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Cream of Desert Truffle Soup

9 or 10 medium-sized fresh white desert truffles
4 cups whole milk or light cream (preferably from a camel)
1 small onoin, peeled and roughly chopped
2 or 3 cloves garlic, peeled and roughly chopped
4 more cups whole milk or light cream
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1 beef bouillon cube
1/2 teaspoon sugar
1/4 teaspoon cayenne pepper
salt and freshly ground white pepper
1/4 tablespoon unsalted butter
3/4 cup light cream

Immerse the truffles in cold water for 10 minutes. Trhow out the
water and loose sand and cover them with water again. Repeat.
Gently rub each truffle under running water with your fingers, then
scrub them gently with a vegetable brush and rinse

Peel the truffles very finely. Barely cover the peelings with
additional milk and simmer 10 minutes. Let stand and cool. Gently
pour off the milk, leaving the sand behind. Discard peelings and
set aside milk.

Roughly chop all but two of the peeled truffles. Put the onion
and garlic in the first 4 cups of milk and bring to a boil. Simmer
for five minutes, then add the chopped truffles. Simmer for another
3 minutes, remove from heat. Puree mixture and set aside.

In a heavy bottomed pot, heat the remaining 4 cups milk very hot
but do not allow to boil. Melt 1 tablespoon of the butter, when
it starts to froth, turndown the heat and stir in flour, stirring
until it becomes a thick paste. Pour in the hot milk, half a cup
at a time. Whisk constantly until a thick, creamy sauce is achieved.
Let simmer slowly for 10 minutes.

Stir in pureed truffle mixture. Add bouillon cube and sugar. Add
salt, and white and cayenne peppers. Stir in the milk the skins
were boiled in. Stir in the 3/4 cup cream and the 1/4 tablespoon
butter. If soup is thick, dilute with a little milk.

Right before serving, take the 2 peeled truffles and grate them
into the soup. Serve hot with cheese straws.


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