Creamy Leek and Potato Soup with Truffle Oil - Vegetarian
Our Gourmet Truffle-Infused Leek & Potato Velouté elevates the classic leek and potato soup with a touch of luxurious truffle oil. The velvety texture is achieved by blending tender leeks and potatoes, then enriching the mixture with heavy cream. Each spoonful delivers a harmonious balance of earthy and creamy flavors, topped off with the distinctive aroma of truffle oil.
Ingrédients
- 2 tablespoons olive oil
- 3 large leeks, white and light green parts only, thinly sliced
- 4 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 tablespoon truffle oil
- 1 tablespoon chopped chives for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the leeks and sauté until soft and slightly caramelized, about 10 minutes.
- Add the potatoes and cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 20 minutes.
- Using an immersion blender, puree the soup until smooth and creamy.
- Stir in the heavy cream, salt, and white pepper. Heat through but do not boil.
- Ladle the soup into bowls, drizzle with truffle oil, and garnish with chopped chives before serving.
Nutrition
Serving: 100gCalories: 350kcalCarbohydrates: 45gProtéines: 5gFat: 17gSucre: 4g
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