1 In a large sauté pan, heat the Truffle Olive Oil and cook the chopped onion. Add the garlic, finely chopped, and cilantro. Add the celery, diced. Add the zucchini, diced, and cook a few minutes.
2 Prepare the bouillon cube in half the water and pour over the vegetables (which you have covered with the rest of the water). Near the end of cooking, season to taste.
3 Cool and mix in a blender or food processor and add the Truffle breakings at the end.
4 Chill in refrigerator for an hour to let flavors mellow.
5 Pour into small glasses and top with Truffled whipped cream. For a final touch sprinkle celery salt on top.
|
