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Truffle Series: Potato and leek soup with black truffle

One Monday noon at the end of winter, I opened up my tupperware container at work and was greeted by the enticing aroma of truffle. Feeling super smug in the office, I drank in the smell and then savoured every spoonful of the creamy soup. Here was a beautifully “gourmet” version of a frequent weekday lunch staple for me…

As some of you might have seen on Facebook, I’ve had some dramas this week with this blog. First, I wasn’t able to log into my WordPress control panel because it decided I didn’t exist as a user (nor any of the other admin accounts I’d created). Then, when I contacted my web host, even though I told them the most recent working date was last Friday, they decided to restore the database from a backup made more than three weeks ago, hence erasing all the posts and drafts I had worked on since then.

Why, I asked them, would they do something so stupid? Because, they explained, that was the last backup they had of my database as the “daily” backups had been glitching for my account. Thanks for telling me, guys.

Through half a dozen different tricks and some pure luck, I managed to salvage all the posts I had already published, so what you see won’t have changed, but what I did lose was a fully written up yet unpublished post for this recipe. I had this whole intro about how much I love soup – it was a freaking ode to soup, and now it’s gone, and I can’t be bothered.

I think it was something along the lines of how one of my food pet peeves is when people say soup isn’t meal food or isn’t filling. Because it is, ok? If you’ve ever made soup personally, you’ll know that the ingredients were just as solid and real as ever before they transformed into soupy form – it’s not as if they can lose mass through this transformation. Science, people!

Soup is also one of the easiest and quickest ways to have a nutritionally complete meal. On the wintry weekends when I get a chance to, I whip up a big batch that can feed two of us over three weekday lunches or dinners plus fill a couple of freezer zip-lock bags for later.

I don’t often include potato or cream in these batches – I prefer lighter and healthier options to get through my week. However, I couldn’t think of anything better than to pair this more indulgent favourite of mine with the Tasmanian truffle from Madame Truffles I still had left after making lamb ragu.

Normally, I like to have my potato and leek soup with a mild and extra creamy blue cheese, however, in this case I have omitted cheese to allow the taste of the truffle to shine through.

Creamy Potato and Leek soup with Black Truffle

Things to note

Serves: 5 – 6
Time required: An hour or a bit more

What to grab from the shops

60g butter
Fresh truffle (I used Tasmanian black truffle)
White truffle oil

1 ltr vegetable stock
1 cup water
2 tbsp thickened cream (can substitute with vegan alternatives such as unsweetened almond milk or cashew milk)

1 leek – pale green and white parts – (finely chopped)
4 potatoes with sweet flesh – I used decadent ‘dutch creams’ (sliced into wedges or roughly 3cm cubes)
1 small onion, preferably white, or brown (roughly diced)
2 parsnips (in 2-3cm slices)
6 garlic cloves (minced or very finely chopped)
1 tbsp fresh chopped parsley (roughly chopped)

Sea salt
White pepper

Lets get soupin’

  1. Rinse leeks and use only the white and pale green parts – chop off and discard the roots and dark green tops. Cut leeks lengthways and slice finely across.
  2. Peel potatoes and cut into wedges, then cubes of around 3cm. Peel parsnips and cut into 2-3 cm slices.
  3. Heat butter in a large pot until it just starts to foam. Add onion and garlic and fry on medium heat until translucent.

  1. Add leeks and continue to sauté for 10 minutes, seasoning with salt and pepper to taste.
  2. Add potatoes, parsnips and parsley to the pot, then pour over the stock. Bring to the boil, turn the heat down to medium-low and simmer for 30 minutes.

  1. Blend with a hand-held stick blender until smooth. Strain through a large sieve for extra smooth lusciousness!
  2. Add cream and blitz with the blender again.

  1. Add half of the truffle shavings and the truffle oil and mix in thoroughly.

  1. Serve, topped with freshly chopped parsley and the remaining shaved truffle. Optionally, drizzle in a little cream. Stir in before eating.

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