Potato and Goat’s Cheese Soup with White Truffle Oil

Name: Potato and Goat’s Cheese Soup with White Truffle Oil
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; 50 g (2 oz) unsalted butter; 150 g (5 oz) onions, chopped; 200 g (7 oz) potatoes (preferably new potatoes), sliced; 900 ml (1½ pints) chicken stock, boiling; 250 g (9 oz) leeks, sliced; 200 g (7 oz) potatoes (preferably new potatoes), sliced; 1 tablespoon white truffle oil; 1 tablespoon snipped fresh chives; 100 ml (3½ fl oz) double cream; 50 g (2 oz) mature goat’s cheese, pushed through a sieve

Preparation info

Difficulty
Easy

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

50 g (2 oz) unsalted butter
150 g (5

Gluten-free
Soup

Method

One of the greatest pleasures of being a chef is creating a new recipe. This soup is one of my earliest creations and remains a favourite. Try it and you won’t be disappointed. Serve with lots of crusty French bread.

Heat the butter in a large saucepan, add the onions and leeks, then cover and cook gently for 8-10 minutes without colouring. Add the potatoes and sweat for 5 minutes. Stir