Bread Soup with Truffle Pofesen

For the bread soup with truffle potatoes, first soak the bread in water and squeeze out the water.

In a saucepan, sauté olive oil with shallots and diced potatoes, add bread, deglaze with white wine and fill with stock. Cook for 10 minutes. Then mix with whipped cream and season with salt, pepper and nutmeg.

For the pofesen, sauté the mushrooms in a hot pan. Add garlic, season with salt and pepper, let cool and strain. Puree and mix with truffle oil, sour cream, parsley and yolk to make a farce.

Spread on three slices of toast and fold over the remaining three. For frying, beat eggs with flour, turn breads in it and fry in hot fat. Cut off the edges and cut into cubes or lozenges.

Serve the bread soup with truffles.

Preparation Tip:

Bread soup with truffle pofesen is a festive dish that is perfect for the Christmas menu.

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