A delicious and elegant starter with the very delicate porcini and truffle cream
Difficulty
EASY
Time
20 min.
People
4 – 6
Difficulty
EASY
Time
20 min.
People
4-6
Ingredients
• 3 leeks
• 4 potatoes
• 1 l water
• 80 g white sauce with white truffle
• 1 egg yolk
PREPARATION
- Peel the potatoes, cut them finely and boil them for a few minutes. Clean the leeks from the ends, wash them and cut them into round slices.
- Put a drizzle of olive oil, the leeks and the potatoes in a saucepan. Stir-fry everything for a few minutes, then add a litre of salted water. Cook over medium heat for about 10 minutes.
- Blend the mixture with an immersion mixer.
- If the soup is too liquid, keep it for a few minutes over a low heat to remove part of the water.
- Serve the soup with two tablespoons of white truffle white sauce and a raw egg yolk.