Leek Soup with Truffle Foam

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 leek, (approx. 200 g)
  • 1 tablespoon oil
  • 75 ml white wine, drier
  • 300 ml vegetable stock
  • 125 ml cream
  • 50 g butter
  • salt
  • Cayenne pepper
  • 150 ml milk
  • Nutmeg, freshly grated
  • 2 tablespoon truffle oil
Leek Soup with Truffle Foam
Leek Soup with Truffle Foam

Instructions

  1. Clean the leek and cut into fine rings. Sauté in hot oil and deglaze with wine and stock. Pour in the cream and simmer covered for approx. 5 minutes. Then puree very finely together with the butter in a blender. Season to taste with salt and cayenne pepper.
  2. Season the milk with salt and nutmeg, bring to the boil and season with the truffle oil. Beat the milk with a hand blender or milk frother.
  3. Distribute the soup in cups (the double-walled glass cups are very suitable). Skim off the milk foam and carefully pour it onto the soup. Froth the milk again and again in between.
  4. A small meat skewer can be used as a topping.

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