Organic Potato and Leek Soup with Truffles
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 3 large leeks, white and pale green parts only, sliced in rounds
- 2 pounds Yukon Gold potatoes, peeled and diced small
- 3 cups chicken stock
- 1 1/2 cup heavy cream
- 1 ounce black truffle, thinly sliced
Getting it done:
- In a soup pot, heat oil over medium heat. Add leeks, reduce heat to medium low, and cook until softened, about 10 minutes. Add potatoes and cook 1 minute more. Add stock and 3/4 cup cream and bring to a low simmer. Cook, stirring occasionally, until potatoes are tender, about 45 minutes. Transfer soup to a blender and purée until smooth. Adjust salt and pepper to taste. Add rest of cream. Keep warm.
To serve
- Divide soup among bowls, top with truffle slices and serve immediately.
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Epicurean Group - 111 Main Street, Suite 3, Los Altos, CA 94022 - 415.895.2800
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