20 Sea Truffle


Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

Recipe to produce 5-6 portions U.S.A. Imperial Metric
Milk cups 12 fl. oz. 340 milliliters
Water cups 12 fl. oz. 340 milliliters
Onion 1 medium 3 oz. 85 grams
Celery 3 stalks 6 oz. 170 grams
Butter 3 tbsp. oz. 45 grams
Garlic cloves 3 small 3 small 3 small
Minced abalone* 1 lb. 1 lb. 5 kilo
Meat or vegetable protein extract 3 tbsp. 3 tbsp. 55 milliliters
Arrowroot 3 tbsp. 3 tbsp. 30 grams
Lemon juice 3 tbsp. 3 tbsp. 55 milliliters
Fresh parsley 3 tbsp. 3 tbsp. 25 grams

*Available canned in specialty stores.


Method of Preparation

  1. Mince abalone finely.
  2. Mix milk and water.
  3. Peel and slice finely the onion and celery.
  4. Peel and crush garlic.
  5. Measure arrowroot, lemon juice, and meat extract.
  6. Chop parsley.

Method of Cookery

  1. Melt butter in pan and shallow fry vegetables with garlic to soften.
  2. Put in blender with milk and water, and blend.
  3. Add abalone and blend again.
  4. Place back over heat and add extract and lemon juice. Bring to boil and stir in the arrowroot paste until it thickens and becomes glossy.
  5. Taste and add more lemon and seasonings if necessary.

†A food mill can be used just as well.


Serve in the same way as the toheroa soup but add, if possible, some chilled sprigs of watercress. These are eaten with the fingers and not dunked into the soup!