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