Truffled Potage Parmentier
Ingredients
- 2 Lb Peeled and quartered Yukon Gold Potatoes
- 1 Quart Chopped fresh Leeks
- 2 Tbsp Chopped fresh thyme
- 1/4 cup Brandy or cognac
- 2 quart Vegetable stock
- 1 pint Heavy Cream
- 1 stick Butter unsalted
- 2 Tbsp Truffle Peelings
- Salt and pepper to taste
- Truffle oil to drizzle
- Chopped chives and herbs to garnish
- 1/4 cup julienne leeks
- 1/2 cup flour seasoned with salt, pepper, sage, thyme
- Oil to fry the leeks
Instructions
- Heat Butter in a heavy stock pot over medium high heat. Add in the leeks and stir. Add the potatoes and continue stirring. Add the Thyme, Then add the brandy. Burn off the alcohol from the brandy. Then add the stock. Bring to a boil, then trim the heat to a simmer. Simmer until the potatoes are soft and breaking apart. Add cream and truffle shavings and cook for about 3 to 4 minutes.
- Puree the soup either in a blender or using a stick blender in the pot. Make sure it is super smooth. Season the soup and keep warm.
- Heat some oil for frying the leeks for garnish. Toss the julienne leeks in seasoned flour and fry until golden brown.
- Bowl the soup, drizzle with truffle oil and chive oil if you want a color contrast. Garnish with chopped herbs and crispy fried leeks.