PURPLE SOUP MADE WITH TRUFFLE POTATOES

PURPLE SOUP MADE WITH TRUFFLE POTATOES

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

Type of potato

Firm cooking

Basic preparation

Potato soup

Course

Appetizer, Side dish

Preparation time

20 to 30 minutes

Difficulty level

★☆☆ (1 star)

Cuisine

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

Type of potato

Firm cooking

Basic preparation

Potato soup

Course

Appetizer, Side dish

Preparation time

20 to 30 minutes

Difficulty level

★☆☆ (1 star)

Cuisine

Western

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