Black truffle cream soup and air buckweat

ingredients

30 30 gr. black truffle

90 90 gr. onion

50 50 gr. carrots

25 25 gr. garlic

50 50 gr. champignons

130 130 gr. wood mushrooms

530 530 ml. oil

300 300 ml. white wine

200 200 ml. cream (35%)

500 500 ml. chicken stock

2 2 gr. bay leaf

2 2 gr. salt

70 70 gr. butter

6 6 eggs

60 60 gr. bacon

5 5 gr. parsley

80 80 gr. buckweat

step 1

To make soup, chop truffle, mushrooms, wooden mushroom (half), garlic (5 g), onion (40 g) and carrots and fry with butter. Add wine and simmer for 3 minutes. Finally add the broth and cream. Wait another 15 minutes.

step 2

Grind the cooked soup in a blender and add cold oil. It turns out a gentle and porridge soup.

step 3

Boil the egg at 64 degrees for 40 minutes. We use only heart eggs. Cut into small pieces and fry. Also add the rest of the mushrooms, garlic and parsley.

step 4

Boil the egg at 64 degrees for 40 minutes. We use only heart eggs. Cut into small pieces and fry. Also add the rest of the mushrooms, garlic and parsley.