Truffle in Champagne Broth

Truffles Hero
Photo by Dhanraj Emanuel

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2 Servings

  • 2 tablespoons butter
  • 1 small carrot, diced
  • 1 small onion, finely chopped
  • 1 celery rib, diced
  • Salt to taste
  • ½ teaspoon thyme
  • 1 bay leaf
  • 2 fresh truffles,cleaned
  • 2 cups champagne
  • 1 cup thickened stock
  1. Melt the butter in a small saucepan and add the diced vegetables.
  2. Season with salt. Add the thyme and bay leaf and cook covered over a moderate heat until very tender.
  3. Add the truffles and 2 cups champagne. Season.
  4. Cook covered for 15 minutes. Remove the truffles.
  5. Add 1 cup stock to the vegetables and cook until reduced to 1 cup.
  6. Turn off heat. Add the truffles and heat for 2 minutes. Serve.
  • from truffle farmers Franklin and Betty Garland, Hillsborough, NC

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