Truffle Leek & Potato Soup
Ingredients:
- 1 onion, chopped
- 300g trimmed leeks, roughly chopped
- 30g butter
- 250g peeled potato, cubed
- 1 clove garlic. minced
- 30g parsley, chopped
- 1 litre veg stock
- 2 tbsp truffle oil
- 1 heaped tbsp creme fraiche
- Chives, chopped to serve
Directions:
- Begin by melting the butter in a large saucepan over medium heat. When hot and foaming add the onion and cook for 5 minutes before adding the leeks. Cook the onions and leeks together until soft and translucent - about 5 minutes then add the garlic and cook for a couple more minutes.
- Season with salt and pepper, add the potato and parsley, then pour over the stock and bring to a simmer. Cook for 15-20 minutes or until the potatoes are cooked and soft throughout.
- Take off the heat, add 2 tbsps of White Truffle Oil then blend with a stick blender. Return to the heat, add 1 tbsp of creme fraiche and stir through. Check the seasoning and adjust if necessary.
- Serve in bowls, topped with chives, black pepper and a drizzle of White Truffle Oil.
Truffle Leek and Potato Soup✨View Recipe Videos
- 1 onion, chopped
- 300g trimmed leeks, roughly chopped
- 30g butter
- 250g peeled potato, cubed
- 1 clove garlic. minced
- 30g parsley, chopped
- 1 litre veg stock
- 2 tbsp truffle oil
- 1 heaped tbsp creme fraiche
- Chives, chopped to serve
Directions:
- Begin by melting the butter in a large saucepan over medium heat. When hot and foaming add the onion and cook for 5 minutes before adding the leeks. Cook the onions and leeks together until soft and translucent - about 5 minutes then add the garlic and cook for a couple more minutes.
- Season with salt and pepper, add the potato and parsley, then pour over the stock and bring to a simmer. Cook for 15-20 minutes or until the potatoes are cooked and soft throughout.
- Take off the heat, add 2 tbsps of truffle oil then blend with a stick blender. Return to the heat, add 1 tbsp of creme fraiche and stir through. Check the season and adjust if necessary.
- Serve in bowls, topped with chives, black pepper and a drizzle of truffle oil.
