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Potato Leek Soup with Black Winter Truffles

  • 1 cup Crème Fraîche 
  • 20g Black Winter Truffles
  • Extra-Virgin Olive Oil 
  • 3 Cloves of Garlic 
  • 1 Leek 
  • 1/2 lb Turnips 
  • 1 lb Russet Potatoes, peeled 
  • ½ tsp Thyme, chopped 
  • 1/2 tsp Fresh Rosemary, chopped 
  • Salt 
  • Black Pepper, freshly ground 
  • 1 tbsp of Black Truffle Butter

Combine crème fraîche and 10g grated Black Winter Truffles in a bowl, let rest in an airtight container in the fridge. Heat a glug of olive oil in a large pot over low heat. Add the garlic and let it cook slowly for about a minute to let the flavor bloom. Add the leek and cook until soft and fragrant but not browned, about 6 minutes. Shave 10g of Black Winter Truffles into the pot. Add the turnips and potatoes and cook everything gently for another 10 minutes. Add 6 cups of water, followed by the thyme, rosemary, and salt. Bring to a simmer and cook until the potatoes are falling apart, and the turnips are very tender, about 25 minutes. Season generously with black pepper. Add Black Truffle Butter. Using a blender, blend the soup until it has a smooth consistency, adding more water if the soup is too thick. Serve with freshly shaved Black Winter Truffles on top and a dollop of truffle crème fraîche.

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