Potato soup

by Andrew MacKenzie
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servings4
35 minutes

Ingredients

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

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