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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- A small meat skewer can be used as a topping.
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