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A breeze of luxury! Potato soup with périgord truffles, a weekly special in the Chef’s Handyman food blog!
This tiny black tuber let my heart beat faster. I won’t be able to resist. I’m very glad to have a deli shop nearby, so that I will be able to order some truffles during season. In Donat Gut’s deli www.donatgut.ch many different delicious goods can be found. It’s always a pleasure to visit him and to check out what’s new. So I have ordered périgord truffles. He recommended me potatoes from Liguria, a special organic production. The potatoes were cultivated in Italy since 1880.
The truffles have such a fantastic and special aroma, so that a creamy potato soup will be the right choice to combine with. The truffles will play the main part in this menu.
The weekly tip in the Chef’s Handyman food blog: Potato soup with périgord truffles
Steam potatoes or cook in pan until soft. Peel potatoes and cut them in pieces. Place the pieces in a large pan and add vegetable stock. Cook on medium heat for 10-15 minutes. Mix the potatoes with a food processor. Season the soup to taste with salt and black pepper. Add cream and cook on low heat. If the soup is too thick add more hot vegetable stock.
Chef’s Handyman tip: To reach the right texture, add the vegetable stock and the cream step by step.
Serve the soup in plates or cups. Add cream. Sprinkle with truffle oil and garnish with périgord truffles.
Shopping list for 4 serves:
Vegetables: 600 g or 18 oz. potatoes
Stock: 6-8 dl or 2-3 cups vegetable stock
Spices: Salt, black pepper
Dairy Products: 3 dl or 1-1.2 cups cream
Oil: 4 tbsp. truffle oil
Truffles: 40 g or 1.5 oz. périgord truffles
Chef’s Handyman tip: If no truffles are available, truffle oil will be fine as well.
Have a great weekend, yours Chef’s Handyman team!
