Monsoon Truffle Corn & Mushroom Soup with Truffle Chip Crumble
A warm, silky corn-mushroom soup finished with Giuliano Tartufi White Truffle Oil, a swirl of Truffle Sauce, and a crunchy Truffle Chips topping — built for rainy evenings.
INGREDIENTS
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 200 grams button mushrooms, sliced
• 300 grams sweet corn kernels
• 750 milliliters vegetable stock
• 100 milliliters fresh cream
• 1 tablespoons Giuliano Tartufi Truffle Sauce (Salsa Tartufata)
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 2 teaspoons Giuliano Tartufi White Truffle Oil, for drizzling
• 30 grams Giuliano Tartufi Truffle Chips, lightly crushed
• 2 tablespoons fresh chives or parsley, chopped
STEPS
1. Sauté aromatics: Melt 2 tablespoons butter in a heavy-bottomed pot over medium heat. Add 1 medium onion, finely chopped and 3 garlic cloves, minced, and cook until soft and fragrant, about 4 minutes.
2. Cook mushrooms and corn: Add 200 grams button mushrooms, sliced and 300 grams sweet corn kernels. Sauté for 5-6 minutes until the mushrooms release their moisture and start to brown.
3. Simmer the soup: Pour in 750 milliliters vegetable stock, add 1 teaspoons salt and 0.5 teaspoons black pepper, and bring to a boil. Reduce heat and simmer for 15 minutes until the corn is tender.
4. Blend until silky: Using an immersion blender (or in batches in a stand blender), blend the soup until smooth and velvety. For a chunkier texture, blend only half.
5. Finish with truffle sauce and cream: Return the soup to low heat, stir in 100 milliliters fresh cream and 1 tablespoons Giuliano Tartufi Truffle Sauce (Salsa Tartufata). Warm through gently for 2 minutes without boiling.
6. Plate and garnish: Ladle into bowls. Drizzle each with 2 teaspoons Giuliano Tartufi White Truffle Oil, for drizzling, scatter 30 grams Giuliano Tartufi Truffle Chips, lightly crushed generously on top, and finish with a sprinkle of 2 tablespoons fresh chives or parsley, chopped. Serve immediately while hot.
NOTES
Best served during heavy rain with a side of toasted garlic bread. The truffle chips soften slightly on contact with the hot soup, so add them just before serving for maximum crunch. Store leftover soup (without the chips garnish) in an airtight container for up to 2 days — reheat gently and add fresh toppings each time.
