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

  1. 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.

  2. 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.
  3. Blend the mixture with an immersion mixer.
  4. If the soup is too liquid, keep it for a few minutes over a low heat to remove part of the water.
  5. Serve the soup with two tablespoons of white truffle white sauce and a raw egg yolk.