Cooking time: 1 hour
Make a rich consommé. Melt the butter in a pan and add the flour, stirring constantly with a wooden spoon or whisk. Season with salt and pepper then, still stirring constantly, begin adding the hot consommé little by little, the juice from the truffles and the grated cheese. Allow to cook over a low heat for 30 minutes. Add the oloroso sherry and the cream and cook for 10 minutes more. Check the seasoning and adjust the salt, wine and pepper if necessary, then pass the soup through a sieve before serving. This cream soup should be slightly thick but very smooth and light, and taste distinctly of oloroso. Serve in a soup cup garnished with truffle and a little very finely chopped poultry meat (from the consommé).
It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.
Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).
Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).
Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.
It adapts perfectly to a diverse range of salty and intense flavours.
In traditional wide-rimmed catavinos, or in white wine glasses.
