Potato and Cep Soup

Zuppa di Patate e Porcini

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 200 g/7 oz porcini, finely diced
  • 5 medium potatoes
  • 2 cloves garlic
  • 60 g/2 oz butter
  • 1 cup single cream
  • 1–2 tablespoons finely chopped parsley
  • freshly grated Parmesan cheese
  • 1 white truffle, shaved (optional)
  • salt and freshly ground black pepper


    Peel and roughly chop the potatoes, boil them in salted water with the garlic. Leave the potatoes to cook until they start to disintegrate. Pass the potatoes, cooking water and garlic through a food mill, return to the heat. Add half the butter, salt and freshly ground black pepper. Beat the mixture with a balloon whisk; if the mixture is too thick add some more water.

    A few minutes before serving, add the porcini mushrooms which have been sautéed in the remaining butter, the cream and parsley. Check the seasoning. Serve with Parmesan cheese and shavings of white truffle if available.