Leek and Potato Soup with Truffle Croutons
An indulgent twist on a British classic.
Serves
4
Featuring
Truffle Hunter Truffle Oil
Ingredients
500g potatoes, peeled and diced
1 large leek, finely diced
1 shallot, finely diced
50g butter
2 tbsp White Truffle Hunter Truffle Oil
1 litre of vegetable stock
250ml double cream or whole milk
1 tsp Dijon mustard
½ tsp white pepper
Pinch of grated nutmeg
Pinch of sea salt
For the crispy croutons:
2-3 slices of bread, cut into chunks
1/4 leek tops, finely sliced lengthways
1 tbsp finely chopped chives
1 tbsp Black Truffle Hunter Truffle Oil
All ingredients are available to purchase in our Farm Shop
Method
- Start by melting the butter, then add in 2 tbsp of White Truffle Oil.
- On a medium heat, start to cook your diced potato, leek and shallot. Sauté for 5-10 mins (avoid caramelising the leeks).
- Add in the stock, mustard, pepper and nutmeg, then simmer for 15-20 mins. Once the potatoes are soft, add cream and blitz to a smooth texture with a stick blender. Season to taste.
- Make your croutons by frying your bread and leeks in Black Truffle Oil until crispy . When golden, toss in a bowl with sea salt and your freshly chopped chives.
- Pop your croutons on top, serve with extra Black or White Truffle Oil drizzled on top of the soup for extra indulgence.
