Cream of Leek and Truffle Soup

Name: Cream of Leek and Truffle Soup (Crema di Porro al Tartufo)
Yield: Serves 6
Cuisine: Italy
Ingredients: 1 litre/1¾ pt strong vegetable or chicken stock; 100 g/3½ oz Fontina cheese, grated; salt and freshly ground white pepper; 6 slices French stick, toasted; olive oil; 500 g/1 lb 2 oz floury potatoes; 325 ml/12 fl oz milk; 250 g/9 oz leeks, white and pale green parts only; 1 white truffle; 150 ml/¼ pt single cream

Crema di Porro al Tartufo

Preparation info

Serves
6

Difficulty
Easy

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

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

Ingredients

250 g/9 oz leeks, white and pale green parts only
500 g/1

Europe
Italy
Marche
Vegetarian
Soup
Mediterranean

Method

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,