Creamy heliantis soup with fresh truffle Recipe




30 min
Heat treatment time
1 h

Creamy heliantis soup with fresh truffle

Ingredients list

1 large shallot
900 g heliantis
200 g potatoes
A knob of salted butter
65 cl vegetable broth (substitute with water if unavailable)
15 cl raw cream
1 fresh truffle


Number of servings

6 servings

Jar suggestion

Le Parfait Familia Wiss Terrines
All products


  1. Peel the shallot. Thinly slice.
  2. Peel the vegetables. Cut into 1cm-thick pieces.
  3. Melt the salted butter in a stew-pot. Add the shallot to the melted butter. Sauté for 2 minutes on low heat. Add the vegetables. Cook for 3 minutes on low heat.
  4. Cover the vegetables with water (about 65 cl) then cover and cook in stew-pot for 25 to 30 minutes.
  5. Use a hand-blender to blend the soup. Taste and adjust seasoning if necessary.
  6. Fill your Wiss 1500 terrine to the line (approx. 2 cm from the edge). Close and immediately proceed with heat treatment for 1 hour at 100°C.
  7. Before serving, warm up the soup in a saucepan over low heat. Add the raw cream. Stir. Ladle into the soup plates then, using a mandolin, slice the fresh truffle into thin shavings and arrange on the plates.

Tip: If you cannot find fresh truffle, buy those sold in glass jars, making sure that no added synthetic flavour has been used.

Recipes by Jill Cousin for Le Parfait – Photographies by Anne-Claire Héraud

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