A wonderful starter or main course to savor and share with others. It will definitely give you comfort and make you smile. Nothing wrong with that… Instead of potato use pumpkin or wild mushrooms.
Serves: 6 Prep. time: 25′ Cooks in: 60′ Ready in: 1:25′
600 g potatoes, peeled, chopped
300 leek, only white parts, chopped
1½ lt vegetable stock
70 g butter
350 ml double cream
a few drops truffle oil (optionally)
In a pan heat the butter, add leek and potatoes and cook gently until soft but not colored. Then add stock, cover with lid and simmer on low heat for 1 hour or until very tender.
Remove pan from heat, season with salt and pepper according to your taste and allow to cool for a few minutes. Transfer in a blender and whizz until really smooth. Keep warm.
Beat double cream with a little salt using an electric mixer until stiff peaks form, about 3-4 minutes. Refrigerate until needed.
To serve, reheat the soup if necessary, then pour into cappuccino-style cups and top with spoonfuls of whipped cream. Drizzle with a few drops of truffle oil if using.
Και η συνταγή στα ελληνικά: Καπουτσίνο πατατόσουπας με φρεσκοχτυπημένη κρέμα