Potato and truffle oil soup
- 500 g firm potatoes (e.g. Belle de Fontenay)
- 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
Peel and rinse the potatoes.
Boil in salted water, partially covered, for around 20 minutes.
When cooked, drain and purée in a food mill using the finest blade.
Stir in the cold butter with a spatula and set aside.
Place the cream and chicken stock in a saucepan and bring to the boil.
Pour into the potatoes and mix.
Add the truffle oil.
Season with a twist of freshly ground black pepper.
Serve very hot in preheated bowls.
Garnish with the julienned truffle.
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.