Tomato and truffle soup puree in shots with popcorn – a detailed recipe cooking. 
Time: 40min Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 425 gr. mashed whole canned tomatoes without peels
- 2 tbsp. l (30 gr.) Butter
- 1 chopped celery stalk
- 1 chopped small carrot
- 1 chopped shallot
- 2 garlic cloves, chopped
- 1.5 tbsp. l tomato paste
- 2 tsp flour
- 1.5 tbsp. chicken broth
- 1/4 Art. fat cream
- 2 tbsp. l truffle oil
- 2 tbsp. cooked popcorn poured with melted creamy oil
- 1 tbsp. grated pecorino cheese with truffles (approximately 85 gr.)
Recipes with similar ingredients: tomatoes, tomato paste, celery, carrots, shallots, garlic, pecorino romano cheese, butter truffle, cream, popcorn
Recipe preparation:
- In a large, heavy-bottomed saucepan, melt the butter on moderately high heat. Add celery, carrots, shallots and garlic; season with 0.5 tsp. salt. Cook while stirring vegetables do not soften, about 5 minutes Add tomato paste and cook, stirring for 1 min. Pour flour and mix until homogeneity.
- Stir in the tomatoes and chicken stock. Bring to a boil, then reduce heat to moderately low and simmer until vegetables are strong soften for about 20 minutes. In small portions, mash the soup in blender to a smooth uniform texture. Pour back into pan and put on low heat; stir in fat cream and truffle oil.
- Pour the puree soup into shots (a small glass) or small cups garnish with popcorn and cheese and serve as snacks. Popcorn cooked on the stove: In a large saucepan preheat 1/4 tbsp. vegetable oil and a few grains of popcorn over medium heat until one grain explodes. Add 3/4 tbsp. grains popcorn and cover; cook by shaking the pan periodically until the popcorn explosions subside. You will succeed 12-16 Art. popcorn.
