Summary

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

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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.