PREPARATION METHOD
Potato soup is a filling, creamy soup with stock as a base. And because purple Truffle potatoes are used, the soup has a lovely light purple colour! Fun and nutritious! Do note: we use purple, firm texture, truffle potatoes for this recipe. Firm texture potatoes are normally not ideal for making soup: we recommend that you not use any other firm texture potato variety for this recipe to prevent disappointing results!
NUMBER OF SERVINGS
- Number of servings: 4
COOKING ACCESSORIES
- Hand blender
INGREDIENTS
- 1 kg truffle potatoes
- 1 leek
- 2 onions
- 1 small bunch of spring onions
- 1/4 bunch parsley (approx. 10 grams)
- 2 tablespoons butter or olive oil
- 5 litre stock (vegetable- chicken- or beef stock)
- 200 ml single cream or whipping cream
- salt and pepper
METHOD OF PREPARATION
- Cut the potatoes into pieces (approx. 2×2 cm) and finely chop the onions.
- Slice the white part of the leek into thin rings (approx. 4 mm) and slice the green part of the leek and the spring onions into coarse pieces.
- Heat the butter or oil in a soup pan and sauté the onion, the green pieces of leek and the spring onions for about 10 minutes.
- Remove the stems of the parsley and set aside. Finely chop/cut the leaves.
- Add the pieces of potato and continue sautéing for a few minutes.
- Add the stems of the parsley and the stock.
- Allow the soup to boil for about 15 minutes and then puree the mixture using the hand blender.
- Add the white pieces of leek and the spring onions to the soup, allow to boil for one minute and add the parsley (except for a small amount for garnishing).
- Stir as you add the cream and season to taste with salt and pepper.
- Serve the soup in bowls with a sprinkle of fresh parsley on top.
Enjoy!
Additional information
| Soort aardappel | Firm cooking |
|---|---|
| Basisbereiding | Potato soup |
| Gang | Appetizer, Side dish |
| Bereidingstijd | 20 to 30 minutes |
| Moeilijkheidsgraad | ★☆☆ (1 star) |
| Keuken | Western |
PREPARATION METHOD
Potato soup is a filling, creamy soup with stock as a base. And because purple Truffle potatoes are used, the soup has a lovely light purple colour! Fun and nutritious! Do note: we use purple, firm texture, truffle potatoes for this recipe. Firm texture potatoes are normally not ideal for making soup: we recommend that you not use any other firm texture potato variety for this recipe to prevent disappointing results!
NUMBER OF SERVINGS
- Number of servings: 4
COOKING ACCESSORIES
- Hand blender
INGREDIENTS
- 1 kg truffle potatoes
- 1 leek
- 2 onions
- 1 small bunch of spring onions
- 1/4 bunch parsley (approx. 10 grams)
- 2 tablespoons butter or olive oil
- 5 litre stock (vegetable- chicken- or beef stock)
- 200 ml single cream or whipping cream
- salt and pepper
METHOD OF PREPARATION
- Cut the potatoes into pieces (approx. 2×2 cm) and finely chop the onions.
- Slice the white part of the leek into thin rings (approx. 4 mm) and slice the green part of the leek and the spring onions into coarse pieces.
- Heat the butter or oil in a soup pan and sauté the onion, the green pieces of leek and the spring onions for about 10 minutes.
- Remove the stems of the parsley and set aside. Finely chop/cut the leaves.
- Add the pieces of potato and continue sautéing for a few minutes.
- Add the stems of the parsley and the stock.
- Allow the soup to boil for about 15 minutes and then puree the mixture using the hand blender.
- Add the white pieces of leek and the spring onions to the soup, allow to boil for one minute and add the parsley (except for a small amount for garnishing).
- Stir as you add the cream and season to taste with salt and pepper.
- Serve the soup in bowls with a sprinkle of fresh parsley on top.
Enjoy!
Additional information
| Soort aardappel | Firm cooking |
|---|---|
| Basisbereiding | Potato soup |
| Gang | Appetizer, Side dish |
| Bereidingstijd | 20 to 30 minutes |
| Moeilijkheidsgraad | ★☆☆ (1 star) |
| Keuken | Western |
