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KREM Z ZIEMNIAKA TRUFLOWEGO I BOROWIKÓW

Składniki:
1 kg ziemniaków truflowych
100 g suszonych czarnych trufli
oliwa truflowa
2 duże cebule
2 ząbki czosnku
bulion z jarzyn
10 borowików

W garnku z grubym dnem rozgrzewamy łyżkę oliwy i szkliwimy poszatkowaną cebulkę i czosnek. Dodajemy oczyszczone grzyby oraz namoczone wcześniej trufle i mieszając, dusimy na wolnym ogniu przez około 5 minut. Kiedy borowiki staną się miękkie, zalewamy je bulionem z młodych warzyw i dodajemy obrane ziemniaki. Gotujemy na wolnym ogniu 20 minut. Kiedy zupa troszkę ostygnie, blendujemy całość na gładki krem, doprawiamy czarnym pieprzem. Zupa najlepiej smakuje ze stróżką śmietanki i łyżeczką truflowej oliwy.

STYLIZACJA I PRZEPISY: Lubczyk i Jemioła
ZDJĘCIA: Piotr Czyż

© Super Paper & Co. 2014

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