Truffle Chowder

Name: Truffle Chowder
Ingredients: 3/4 pound bacon, julienned (about 10 slices); 2 cups chopped onions; 1 cup chopped celery; 1 cup diced carrot; 1 1/2 teaspoons salt; 1/2 teaspoon cayenne pepper; 6 bay leaves; 3/4 cup white truffle flour; 4 cups sliced assorted Exotic mushrooms; 7 cups chicken stock; 1 cup extra black truffle juice; 2 cups diced white potatoes; 1 cup half and half; 1/2 cup finely chopped fresh parsley, plus extra for garnish; 1/4 teaspoon Tabasco pepper sauce; 1 teaspoon Worcestershire sauce; Drizzle of truffle oil; 8 Parmesan cheese tuiles; Shaved black truffles

19 ingredients

13 steps

Ingredients

3/4 pound bacon, julienned (about 10 slices)
2 cups chopped onions
1 cup chopped celery
1 cup diced carrot
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
6 bay leaves
3/4 cup white truffle flour
4 cups sliced assorted Exotic mushrooms
7 cups chicken stock
1 cup extra black truffle juice
2 cups diced white potatoes
1 cup half and half
1/2 cup finely chopped fresh parsley, plus extra for garnish
1/4 teaspoon Tabasco pepper sauce
1 teaspoon Worcestershire sauce
Drizzle of truffle oil
8 Parmesan cheese tuiles
Shaved black truffles

Directions

1

In a large nonstick stock pot, over medium heat, render the bacon for 10 minutes.
2

Add the onions, celery, and carrots.
3

Season the vegetables with salt, cayenne, and bay leaves.
4

Saute for 10 minutes, or until the vegetables are soft and tender.
5

Stir in the flour and cook for 10 minutes, stirring occasionally.
6

Stir in the mushrooms and saute for 2 to 3 minutes.
7

Stir in the chicken stock and truffle juice and bring up to a boil.
8

Add the potatoes and simmer for 15 minutes, or until the potatoes are fork tender.
9

Stir in the cream and parsley.
10

Simmer the soup for 5 minutes.
11

Add the hot sauce and Worcestershire sauce.
12

Simmer the soup for 2 minutes.
13

Ladle the soup in a shallow bowl and garnish with the truffle oil, shaved truffles, tuiles and parsley.