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Truffle soup with Old Amsterdam foam

Truffle soup with Old Amsterdam foam


    For the soup:

    • 2 cups vegetable broth (made from white vegetables)
    • 2 cups cream
    • 2.5 oz. summer truffles (deep-freeze)
    • Salt, Pepper & 3 1/2 tabelspoon butter

    For the pastry frame:

    • 3.5 oz. Milk
    • 3.5 oz. eggs
    • 1.8 oz. flour
    • For the Old Amsterdam foam:
    • 4.4. oz. cream
    • 2.3 oz. milk
    • Salt, Pepper & Potato starch to thicken




    Cook the broth with the cream. Pour a part of the hot liquid on the truffles and blend it. Let everything stew for about 10 minutes. Bind the soup with a bit of potato flour. Mix the butter with the soup by using a hand held blender before serving. Season with pepper and salt.


    Heat the milk and butter until nearly cooks. Add the strained flour and heat it until the dough separates from the pan. Take the pan from the stove and add the eggs one by one with a paddle. Let everything cool down. Create a frame on a silicon mat with a thin forcing bag. Bake this in the oven until light brown.


    Boil the cream and the milk. Bind it with the potato flour until it is a sauce. Cool down until 190 degrees and mix it with Old Amsterdam with a hand held blender. Season with pepper and salt. Strain the Old Amsterdam sauce and put it in a ‘kidde’ (a material you use to sprout whipped cream) and spray the foam on the soup.