Name: Potato soup with truffle oil | Philips Chef Recipes
Cook time: 20 min
Yield: 4 persons
Ingredients: 3 spring onions; 4 tablespoons olive oil; 300 g potatoes, in small cubes; 125 ml crème fraîche; 1 teaspoon thyme; 750 ml chicken stock; 250 g assorted mushrooms; 100 g Parmesan cheese, grated; 1 tablespoon truffle oil

Comfort food with a classy touch

Raciones 4 persons, Tiempo de preparación: 0 minutes, Tiempo de cocción 20 minutes

0-30 minutos

Verdura

Sin frutos secos

Batidora de mano

Queso

Entrantes y aperitivos

Patatas

Ingredientes

3 spring onions
4 tablespoons olive oil
300 g potatoes, in small cubes
125 ml crème fraîche
1 teaspoon thyme

750 ml chicken stock
250 g assorted mushrooms
100 g Parmesan cheese, grated
1 tablespoon truffle oil

Instrucciones

Cut the spring onions into rings, keeping the white and green parts separate. 'Heat 2 tablespoons of oil in a soup pot and sauté the white parts of the spring onions.
Add the potato, stir-fry for 2 minutes, then add the crème fraîche and thyme. Pour in the stock, bring everything to the boil and let the soup simmer gently for 10 minutes.
Meanwhile heat the rest of the oil in a frying pan and fry the mushrooms for 5 minutes, then generously season to taste and drizzle with truffle oil.
Purée the soup with the hand blender and season to taste.
Serve the soup in deep plates, add the fried mushrooms and sprinkle with cheese and the spring onion greens.
20 minutes total preparation time