Truffled Potato Soup
A delicious veloute elevated by white truffle carpaccio
Servings: 4
Equipment
- 1 Pressure cooker optional
Ingredients
- 3 large floury potatoes I used King Edward
- 2 medium brown onions
- 2 cloves garlic
- 20 grams butter
- 900 millilitres fresh stock I used homemade chicken stock. You could substitute vegetable stock if you prefer a vegetarian soup
- 100 millilitres dry white wine or vermouth
- 200 millilitres double cream
- 1 teaspoon truffle carpaccio
- 1 teaspoon freshly chopped parsley
- salt and pepper to taste
Instructions
- Peel and finely slice the onions and garlic
- Peel and slice the potatoes
- Melt the butter in your pressure cooker or in a heavy based saucepan
- Add the onions and soften for 8 minutes or so over a low heat
- Add the garlic and potato, season with salt and pepper and continue to cook for 2-3 minutes, stirring gently
- Add the stock and wine and set the pressure cooker for 20 minutes on high. If you are not using a pressure cooker, bring to the boil then reduce the heat and cover - simmer for 30 minutes or so
- Use a hand blender to mix all the ingredients to a veloute. If necessary you can pass everything through a sieve. Taste and adjust the seasoning
- Stir the parsley and truffle carpaccio through the cream
- Serve the soup in bowls with a teaspoon of the truffled cream and with extra parsley to garnish