Ingredients
- 110 grams butter, unsalted
- 290 grams onion finely sliced
- 1000 grams potatoes thinly sliced
- 1200 milliliters water
- 20 grams parsley chopped
- 85 milliliters double cream lightly beaten
- 8 teaspoons truffle oil
- salt and pepper
Directions
1. Sauté onion in butter until softened. Add potatoes and cook for about 2 minutes, then stir in some seasoning, about 1 teaspoon of salt, and the water. Bring to a simmer and continue cooking until potatoes are falling into bits. Purée soup and then pass it through a fine sieve. Reheat, check seasoning. |
2. To serve, add the parsley and whipped cream and whip some more until soup is nice and frothy. Pour into heated bowls, drizzle with oil and a little more parsley. Soup freezes well without the cream. |
 Notes:Original serves 8. |
Categories
hot, soups
hot, soups
Keywords
soups, hot
soups, hot
Potato and Parsley Soup with Truffle Oil. To import, drag image to your MacGourmet recipe box.