Masterclass: Recipes: Starters
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VELVETY POTATO SOUP WITH LUXURY TRUFFLES
Ingredients
50g butter
1 clove garlic (finely grated)
150g onion (finely diced)
90g celery (finely diced)
65g pancetta (blitzed to a paste in food processor)
1kg Maris Piper potatoes (peeled and medium diced)
2 ¼ pt chicken stock
¼ pt cep stock made from 10g dried ceps
1 large potato (peeled and cut into julienne strips)
Garnish
Truffle oil
Extra thick double cream
Jar black truffles
Method:
1. Melt the butter in a large pan, add the garlic, onion and
celery and sweat (without colour) for 10 minutes (stir from time
to time). Season with a little salt and some pepper.
2. Add the pancetta paste and cook for a further five minutes stirring
frequently.
3. Add the diced potatoes and a further teaspoon of salt, then cook
for a further 5 minutes before adding the chicken stock. Bring to
the boil and then reduce to a simmer for twenty minutes or until
the potatoes have softened.
4. Place the dried ceps in a measuring jug and cover with ¼
pt hot water (not boiling). Leave for three minutes then drain off
the cep liquor (through a sieve to remove any dirt) and keep to
one side. Put the soaked ceps to one side for another recipe.
5. Blitz the soup in a food processor until smooth (this will need
to be done in about three batches).
6. Add the cep stock to the smooth soup, check seasoning and adjust
as necessary.
7. For the straw potatoes, wash the potato in fresh cold water and
dry as thoroughly as possible on kitchen paper. Deep fry briefly
in hot oil until golden brown and crispy, then drain onto fresh
kitchen paper and sprinkle lightly with salt.
8. Serve the soup piping hot in pre-warmed bowls. To garnish add
a splodge of extra thick double cream, top with a very thin slice
of black truffle. Dot some truffle oil into the soup (take care
not to overdo it!) and sprinkle with the straw potatoes.
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