Potato Leek Soup With White Truffle Honey Recipes

LEEK POTATO SOUP

Steps:

• Chop the leeks into small pieces.
• In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
• Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
• Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

POTATO-AND-LEEK SOUP WITH WHITE TRUFFLE

Steps:

• Remove the outer leaves and the coarse green part from the leeks. Split them lengthwise and rinse well. Slice thinly, keeping the green and white parts separate.
• Melt 4 tablespoons of the butter in a soup pot set over medium heat and add the bacon. Cook, stirring occasionally, until the bacon is cooked but not browned. (Lower the heat if necessary.) Add the white part of the leeks and the celery and cook, stirring, until tender, 3 to 4 minutes.
• Add the wine and simmer until the liquid is reduced by half. Add the potatoes, stock, thyme and garlic. Bring to a boil, lower to a simmer and cook until potatoes are tender, about 20 minutes. Add the green part of the leeks and cook a few minutes, until just tender but still bright green.
• Remove and discard the bacon and thyme sprig. Working in batches, puree the soup, adding the remaining 4 tablespoons of butter to the blender as you work. Return the soup to the pot and season to taste with salt and pepper.
• Just before serving, reheat the soup and whisk in the truffle oil. Cut the truffle into slivers and stir it in. Serve with croutons if desired.