Truffled Corn Velouté

A charred corn soup, with chestnut mushrooms and truffle oil

Adults need around 2000kcal a day.  

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Truffled Corn Velouté – 357kcal per 320g serving

For best results oven cook. Please note that all ovens are different. These are the recommended cooking instructions but please make sure that all food is piping hot before serving. We’d recommend getting all your dishes out of the fridge and reading through the cooking instructions, so you know when everything needs to go in the oven. Otherwise, sit back, relax and let us do the hard work. Bon Appétit!

Truffled Corn Velouté 

Cook time 10 minutes 

1. Pre-heat your oven (fan 180°C/electric 200°C/gas mark 6). 

2. Lightly sprinkle the sourdough baguette with water and bake in the oven for 10 minutes. 

3. Peel back the film of the soup packaging and set the truffle oil aside. 

4. Decant the soup into a saucepan and warm on a low heat. Simmer gently, but do not boil. 

5. Alternatively, empty the pouch of soup into a microwavable container, or the tray that it has come in, and heat on full power for (700w) for 4 minutes or (900w) for 3 minutes. Mix halfway through cooking and make sure it’s fully heated before serving. 

6. Serve hot, with a drizzle of truffled oil, alongside the sliced baguette and butter.