Soupe aux Truffes

Ingredients

Unsalted butter

2 tablespoons

Onion

1, finely chopped

Garlic

2 cloves, minced

All-purpose flour

2 tablespoons

Chicken broth

4 cups

Heavy cream

1 cup

Black truffle

1, finely chopped (or to taste)

Truffle oil

1 tablespoon

Chives

2 tablespoons, chopped (for garnish)

Salt

to taste

Black pepper

to taste

Instructions

1. In a large pot, melt the unsalted butter over medium heat until bubbling.
2. Add the finely chopped onion and minced garlic to the pot. Cook, stirring occasionally until the onion becomes translucent, about 5 minutes.
3. Sprinkle the all-purpose flour over the onion and garlic mixture. Stir well to combine and cook for an additional minute to eliminate any raw flour taste.
4. Gradually pour in the chicken broth while stirring constantly to avoid lumps. Increase the heat to bring the mixture to a boil.
5. Once boiling, reduce the heat to low and let the soup simmer for 20 minutes, stirring occasionally to prevent sticking.
6. Stir in the heavy cream and finely chopped black truffle, mixing thoroughly to incorporate the truffle's rich flavor.
7. Season the soup with salt and black pepper to taste. Allow it to simmer for an additional 10 minutes, letting the flavors meld together.
8. Remove the pot from heat and stir in the truffle oil for an extra layer of flavor.
9. Serve the soup hot, garnished with chopped chives for a pop of color and freshness.
10. Enjoy the luxurious flavors of this exquisite truffle soup!