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Truffle mozzarella soup

A tasty 'white' soup to start a dinner with.

Ingredients

Truffle oil
50mlCream
1lStock
375gmozzarella with black truffle
summer truffle

Preparation

  1. Heat the broth.
  2. Drain the mozzarella and save some of the liquid. Blend the mozzarella with some of the drained liquid in a blender until smooth.
  3. Gently heat this together with the cream and broth (do not boil), until the mozzarella is well dissolved. Strain the mixture.
  4. Drizzle some truffle oil over the soup and serve with some fresh truffle as garnish. Do not add salt, as the mozzarella liquid is already salty.
  5. Serve with a breadstick. Dip the end in egg white and then in freshly chopped herbs.
  6. Garnish the soup with shaved black summer truffle.