Earthquake soup with shrimp and truffle oil

Name: Earthquake soup with shrimp and truffle oil
Yield: 1
Ingredients: Pepper; Salt; 0.5 dl White wine (or water with lemon juice); 0.5 Onion; 0.5 tsp Truffle oil (use alternate olive oil and finely chopped garlic clove in oil 0.5 lun); 2.5 dl Grønsagsbullion; 200 g Jerusalem artichokes (cleaned weight); 50 g Wholemeal bread; 50 g Shrimp

Soups

Cook time: 0 min.
Servings: 1

Ingredients for Earthquake soup with shrimp and truffle oil

		Pepper
		Salt
0.5	dl	White wine (or water with lemon juice)
0.5		Onion
0.5	tsp	Truffle oil (use alternate olive oil and finely chopped garlic clove in oil 0.5 lun)
2.5	dl	Grønsagsbullion
200	g	Jerusalem artichokes (cleaned weight)
50	g	Wholemeal bread
50	g	Shrimp

Instructions for Earthquake soup with shrimp and truffle oil

To prepare the Earthquake soup with shrimp and truffle oil recipe, please follow these instructions:

Peel earthquakes and cut them into quarters. Cut the sauce into both and cook both parts in boullion for 15 minutes until it is completely tender. Blend with white wine and season with salt and pepper. Bring the soup back in the boil and put the prawns in order to warm up. When serving, drip some oil over the soup and eat it immediately.

Earthquake soup with shrimp and truffle oil

Ingredients for Earthquake soup with shrimp and truffle oil

Instructions for Earthquake soup with shrimp and truffle oil

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