Potato soup

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Andrew MacKenzie adds a touch of luxury to a simple, rustic potato soup by serving it with a dollop of truffle cream. By keeping the flavours of the soup simple, the grated truffle will really shine through, making this a hearty, yet elegant, starter for a Winter menu.

First published in 2015

Ingredients

Metric

Imperial

Potato soup

Equipment

  • Blender
  • Fine chinoise

Method

1
Start the potato soup by sweating the sliced onion and garlic together in a heavy pan. Once they start to colour add the sliced potatoes and vegetable nage
2
Cook until the onions and potatoes are soft. Once soft, blend the contents of the pan and pass through a fine sieve
3
In a bowl, add sea salt to the whipped cream and grate in a generous amount of black truffle
4
Dispense the contents of the blender into four bowls and top each soup with a good dollop of the truffle cream
First published in 2015

Andrew MacKenzie was destined to be a chef, inspired by his uncles, who both cooked professionally. Over his career, he has championed British produce and become a true authority on Sussex's local larder.

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