| (Serves
4)
A soup to really impress your guests – a delicately
flavoured cheese soup, finished with a hint of truffle oil.
Truffle oil is a little expensive compared with other oils
of course, but you use so very little of it, it will last
for ages and can be used in all manner of dishes from salads
to pasta.
Ingredients
25g Unsalted butter
1 Small leek, washed, chopped
1 Small onion, chopped
600ml Chicken stock
300ml Full fat milk
2 Potatoes, peeled, chopped
150g President Camembert, rind removed, and broken into pieces
75ml Double Cream
3tbsp White truffle oil
Salt, freshly ground pepper
4 tbsp Extra double cream for drizzling
4 Chive batons
Method
Melt butter in a heavy-bottomed. Add, onion and leek and cook over a low heat
until wilted. Add stock and milk and bring to the boil. Add the potato pieces
and cook gently for 15-18 minutes or until potatoes are soft. Remove from heat,
add the Camembert to the soup then pour into a blender.
Blitz to a smooth puree, return to the heat, add the cream
and truffle oil, stir through and season to taste.
Pour into individual serving dishes and serve immediately
drizzled with the extra cream, and garnished with chive batons.
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