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New Potato Vichyssoise with
Truffle Oil
Serves 4
300g new potatoes, � peeled
2 leeks, washed
2cups milk
2cups cream
2cups chicken stock
4 tblsp Morgenster truffle oil
Nutmeg
Sea salt & pepper
Fry the leeks in a little olive oil until soft and
translucent, add the potatoes and cook for a further 5 min.
Add the milk, cream and chicken stock and bring to the boil,
turn heat down and keep at a low simmer until the potatoes are
cooked.
Now blend the milk, potatoes & leeks together with the
truffle oil until smooth. Strain through a fine sieve and add more
milk if the mixture is too thick. Season with the nutmeg, salt &
pepper to taste.
Garnish with more truffle oil, a sliver of black truffle and
finely chopped chives.
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