Cream of Parsnip Soup with White Truffle

How to prepare cream of parsnip soup with white truffle

1. Peel the parsnips and cut lengthwise into 4 pieces, then cut out the more fibrous center with a knife (you can see by the color where that area is). Then cut into cubes (you should have 700g parsnip at the end).
2. Peel the potatoes and cut them into cubes as well.
3. In a suitable pot, melt the butter and add the vegetables. Sprinkle with salt and grind plenty of black pepper (about 25 grinds). Saute over low heat for about 10 minutes until the vegetables are lightly caramelized, but don't let them burn. Stir frequently, especially in the last 5 minutes.
4. Add 2 cups of water, bring to a boil and simmer over low heat until the vegetables are cooked. It took me 15 minutes.
6. Blend the contents of the pot in a blender (it comes out finer in a blender) or with an immersion blender. When everything is creamy, add the cream and blend again, tasting for salt. You should get a very creamy soup.
7. Add the truffle oil at the end, 1 teaspoon at a time until the soup develops a delicate truffle flavor. How much you add depends on the oil used, but stop when you taste a delicate and pleasant flavor.
8. Serve the cream soup warm. I added guanciale croutons (for the lacto-vegetarian version, replace with pan-fried porcini cubes) and toasted focaccia with Parmesan for an Italian vibe.

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