Cream of Leek and Truffle Soup

Crema di Porro al Tartufo

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

Use vegetable, not chicken, stock for a vegetarian dish.


  • 250 g/9 oz leeks, white and pale green parts only
  • 500 g/1 lb 2 oz floury potatoes
  • 1 litre/1¾ pt strong vegetable or chicken stock
  • 325 ml/12 fl oz milk
  • 150 ml/¼ pt single cream
  • 100 g/3½ oz Fontina cheese, grated
  • 6 slices French stick, toasted
  • olive oil
  • salt and freshly ground white pepper
  • 1 white truffle


    Cut the leeks into rings and wash thoroughly. Dice the potatoes. Sweat the leeks in 3 tablespoons of olive oil, add the potato and stir into the leeks for a few minutes. Add the stock and milk. Season and gently simmer for 45 minutes, or until potatoes are cooked. Transfer the soup to a liquidizer, add the cream and liquidize for 1 minute. Return the soup to the heat, bring to just under boiling point. Divide the soup between 6 deep soup bowls, put toasted bread on top and cover with cheese. Pass lightly under a hot grill. Shave white truffle on top.