Potato soup
Item 1 of 1
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
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Ingredients
Metric
Imperial
Potato soup
- 3 large Agria potatoes, peeled and thinly sliced
- 2 large onions, sliced
- 2 garlic cloves, chopped
- 1000ml of vegetable nage
- 1 black truffle, grated
- 200ml of cream, whipped
- 1 pinch of sea salt
SAVE RECIPE
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 large onions
- 2 garlic cloves
- 1ml of 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
- 1 pinch of sea salt
- 1 black truffle
- 200ml of cream
4
Dispense the contents of the blender into four bowls and top each soup with a good dollop of the truffle cream
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