Recipe: Truffled Parsnip, Potato & Leek Soup

I’d planned on making some leek & potato soup for the comfort-factor. But then I added some parsnips that were lurking in my fridge and because I love the aroma of truffle, I seasoned it with my current favorite condiment Trader Joe’s Pink Himalayan Truffle Salt and finished it off with a drizzle of good white truffle oil.

The result was a smooth, creamy, comforting and aromatic soup that made me very happy, particularly as it took less than 30 minutes from start to finish.

Like most soups, it can be made ahead and reheated gently but don’t add the truffle oil until you’re ready to serve and it’s been ladled into bowls.

If you don’t like truffle, this soup is very good without. It just won’t be quite as special.

Truffled Parsnip, Leek & Potato Soup

Truffled Parsnip, Leek & Potato Soup

TRUFFLED PARSNIP, POTATO, & LEEK SOUP

SERVINGS: 6

2 tablespoons of unsalted butter

1 medium sized leek, rinsed thoroughly, the white and tender green parts thinly sliced

Approx 6 oz (170g) of russet potatoes peeled and cut into 2 in (5cm) chunks

2 med to large parsnips, peeled and cut into 1in (2.5cm) chunks

5 cups (1.5ltr) of chicken stock (preferably organic, low sodium)

1 cup (180ml) of crème fraiche

Truffle salt & freshly ground black pepper

6 teaspoons of good quality truffle oil

A big tablespoon of chopped flat leaf parsley

Action:

Melt the butter in a large pan. Saute the leek and cook it over a low heat for 6-8 minutes until softened, stirring occasionally.

Add the parsnip, potato and chicken stock and bring it to a boil. Reduce to a simmer, cover partially and cook for 12-15 minutes or until the vegetables are just tender.

Stir in the crème fraiche and simmer for another 8-10 minutes; turn off the heat.

Using a hand-held liquidizer/blender, puree the soup, or let it cool down a bit and transfer it to a food processor to blend until it’s smooth. If you do the latter, pour the soup back into the pan and gently re-heat it.

Season it to taste with truffle salt and freshly ground black pepper. Stir in the chopped parsley and once the soup is warmed through, divide it between six soup bowls.

Drizzle each with a little truffle oil and serve immediately.

About edibletcetera

I'm a passionate foodie who cooks, photographs, eats - then writes about it; an occasional restaurant critic; former newspaper columnist; author; social media/marketing communications; world traveler; dog lover; skier...and wit, (according to those who know me).
This entry was posted in Made in Under 30 mins, Soups, Vegetables / Vegetarian. Bookmark the permalink.

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