California Farm Truffle Broth and Soup
Brainfood! This broth recipe alters the flavor of beef liver into a mild truffle mushroom broth. Beef liver contains more of the brainfood called choline than any other food, and a pinch of turmeric helps deliver the choline from the bloodstream to the brains. With golden colored clear truffle broth as a base, we make dinner, luncheon and children soups that every body likes.
California Farm Truffle Broth and Soup
Brainfood! This broth recipe alters the flavor of beef liver into a mild truffle mushroom broth. Beef liver contains more of the brainfood called choline than any other food, and a pinch of turmeric helps deliver the choline from the bloodstream to the brains. With golden colored clear truffle broth as a base, we make dinner, luncheon and children soups that every body likes.
Cooking Instructions
- 1
To make the truffle broth:
Dice the liver, rinse and wash well, cover with hot salted water and bring to rolling boil, boil 5 minutes, pour off salted foamy water, rinse liver.
- 2
Add 2 quarts cold water to the rinsed liver, add truffle extract, turmeric, mace and dried lovage and bring to boil. Taste, add truffle extract to your liking, and add water if too salty. Simmer 2 hours and the liver taste inside the diced liver will be replaced by truffle flavor. Sieve truffle broth, rinse diced liver. Make soup with filtered truffle broth and diced liver. Freeze unused truffle broth with diced liver in ziplock bags.
- 3
Make the soup:
Slice celery stalk or dice celeriac root, dice soupmeats or tofu, slice carrot and parsley, add with vermicelli, rice noodles or long rice to the truffle broth with diced liver, bring to boil, simmer half hour. Taste, add celeriac sauce if desired, serve.
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