in Soup Recipes

Fine potato and truffle soup

updated

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Ingredients for 3 servings:

  • 5 m.-large potatoes, floury
  • 400 ml beef broth, strong
  • 2 tsp, sautéed marjoram, dried
  • 200 ml cream
  • 40 g butter (truffle butter) or a heaped tablespoon
  • some salt and pepper
  • nutmeg
  • some truffles, optional

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Peel the potatoes, cut into chunks, and simmer in the broth with the marjoram for 15 minutes. Add a little more broth if needed and season to taste, but not too much. After the cooking time, mash the potatoes in the broth. The consistency should now be comparable to baby food. Add truffle butter (available at delicatessens or well-stocked supermarkets) and cream, heat gently, melting the butter, and then blend briefly with a hand blender until frothed. Only cook for 20 seconds, otherwise the soup will become slimy. Season to taste. If available, serve with a few shavings of fresh truffle!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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