45min 4 ppl
Truffle Vichyssoise
75 minutes
4 people
Hardover 60 min or 12+ steps
75 min · 10 steps
Hard: over 60 min or 12+ steps
420 kcalper person
Protein 6g
Carbs 32g
Fats 30g
About this dish
A chilled leek and potato soup taken to another level with black truffle oil and shaved fresh truffle. The leeks are sweated low and slow in butter until utterly silken before any liquid goes in, building a natural sweetness that rushed versions never achieve, then the whole soup is blended, sieved, and chilled until it's satiny enough to sip.
Allergy Info
Dairy, Celery, Sulphites
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Leeks, white and pale-green parts onlyhalved lengthwise and thinly sliced800 g
- Shallotsfinely sliced2 large
- Garlic clovesfinely sliced2 cloves
- Yukon Gold or Maris Piper potatoespeeled and cut into 2cm cubes500 g
- Fresh black truffle, for shavingor 20g preserved black truffle, thinly sliced15 g
- Fresh chives, to garnishfinely snipped to garnish
Dairy & Eggs
- Unsalted butter60 g
- Double cream250 ml
- Crème fraîche, to finish2 tbsp
Dried Goods
- Vegetable stockcold, good-quality1 litre
Spices & Seasonings
- Fine sea saltplus more to taste1 tsp
- White pepperfreshly ground0.25 tsp
- Fleur de sel, to finish to finish
Oils & Condiments
- Black truffle oil1 tbsp
Utensils
- Large heavy-bottomed saucepan
- High-powered blender
- Fine-mesh sieve
- Ladle
- Chilled soup bowls
- Truffle shaver
Method
1
Slice the leeks, shallots, garlic, and potatoes as described in the ingredients. Keep the potatoes submerged in cold water until needed to prevent browning.
Approx. 10 minutes
2
Melt the butter in a large, heavy-bottomed saucepan over the lowest possible heat. Add the leeks and shallots, season with a pinch of salt, and sweat uncovered for 25–30 minutes, stirring every few minutes, until completely soft, sweet-smelling, and collapsed but not coloured.
Approx. 28 minutes
3
Add the garlic and sweat for a further 3 minutes until softened and fragrant.
Approx. 3 minutes
4
Drain the potatoes and add them to the pan along with the vegetable stock. Increase the heat to medium-high and bring to a boil, then reduce to a steady simmer and cook for 18–20 minutes until the potatoes are completely tender and collapsing.
Approx. 19 minutes
5
Remove from the heat, pour in the double cream, and blend in batches in a high-powered blender — filling no more than halfway — on high speed for 2 full minutes per batch until completely smooth and aerated.
Approx. 8 minutes
6
Pass the blended soup through a fine-mesh sieve, pressing firmly with a ladle to extract every drop; discard any fibrous solids.
Approx. 5 minutes
7
Stir in the truffle oil, season thoroughly with sea salt and white pepper, then transfer to a bowl or container.
Approx. 3 minutes
8
Cover the surface directly with cling film and refrigerate for a minimum of 4 hours, or overnight, until thoroughly chilled.
Approx. 240 minutes
9
When ready to serve, adjust seasoning once more — cold dulls salt, so this step is critical. Ladle into chilled bowls, add a small spoonful of crème fraîche to the centre of each, and shave or lay truffle slices generously over the top.
Approx. 5 minutes
10
Finish each bowl with a scattering of snipped chives and a pinch of fleur de sel. Serve immediately.
Approx. 2 minutes
