Starters/ Winter

Potato and truffle oil soup

Potato and truffle oil soup

Serves: 4
Preparation: 40 minutes

Ingredients

  • 500 g firm potatoes (e.g. Belle de Fontenay)
  • Water
  • 70 g chilled butter
  • 800 ml chicken stock
  • 200 ml single cream
  • Truffle oil, to flavour
  • 50 g fresh black truffle, julienned
  • 1 tsp salt
  • Freshly ground black pepper

Instructions

1

Peel and rinse the potatoes.

2

Boil in salted water, partially covered, for around 20 minutes.

3

When cooked, drain and purée in a food mill using the finest blade.

4

Stir in the cold butter with a spatula and set aside.

5

Place the cream and chicken stock in a saucepan and bring to the boil.

6

Pour into the potatoes and mix.

7

Add the truffle oil.

8

Season with a twist of freshly ground black pepper.

9

Serve very hot in preheated bowls.

10

Garnish with the julienned truffle.

Notes

Always use a good, well- avoured chicken stock. The truffe can be replaced with julienned leek (white parts only), which has been blanched for 5 minutes.

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