Potato soup à la Francaise or what has a Parson Russel to do with truffles?

I tell you. My dog Lilly has a very famous brother. He lives in northern France and amuses himself and his owners with a fancy and profitable hobby: he is a master in finding truffles. In earlier days pigs were used for that job but today dogs take over. Good for the piggies, more time left to wallow in the mud.

Here is my recipe for a delicious potato truffle soup that you will probably enjoy even more than your four-legged roommate.

Ingredients (serves 4):

  • 6 middle sized potatos, peeled and cut into pieces (they will be pureed in a blender later on)
  • 1 onion, chopped
  • 2 tablespoons olive oil
  • 4 cups vegetable stock
  • 2 tablespoons fresh lemon juice
  • 4 tablespoons truffle oil (and some more to sprinkle the readily prepared soup with)
  • salt and fresh-ground pepper, to taste

Heat a medium saucepan over high heat. Add the olive oil, onion and potato pieces and roast gently for about 5 minutes or until the potatoes and onion are golden. Add the stock and bring to boil. Reduce the heat to medium and simmer for 20 minutes or until the potatoes are tender. Use a food processor or blender to blend the soup until smooth. Give it back into the saucepan and add the lemon juice, salt, pepper and truffle oil. Ladle the soup into bowls and sprinkle with some more truffle oil. Bon appétit.

One Response to “Potato soup à la Francaise or what has a Parson Russel to do with truffles?”
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  1. […] my dog sitting in front of a truffle soup. So you know what, I give in, I let her do the blog. In the meantime I’ll coil up in her dog […]

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