Vegetarian

Leek Truffle Soup

Vegetarian
Soup
Portions2 peopleChangeTiming 28 minsView
Ingredients8 IngredientsViewSwitzerland99 % localView
  • 50  grams butter
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  • 0.5  teaspoon dried rosemary
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  • 1  clove fresh garlic
    Foreign ingredient
    This ingredient is currently available from foreign production
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  • 150  grams leek
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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  • 2  teaspoons NBROSIA white truffle oil
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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    Product info

    An authentic single-origin truffle oil made from real truffles using a fermentation-based patented technology developed by Swiss startup Nectariss.

    Learn more
  • 200  grams potatoes
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    This ingredient is currently available from seasonal local production
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    Storage tip

    Raw potatoes are best stored in dark and dry places at 6 to 10 degrees Celsius and away from ripe fruits. Cooked potatoes and potato puree can be stored in the fridge for around 3 days.

  • 0.5  teaspoon salt
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  • 100  grams sour cream
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Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Wash 150 grams leek and chop into rings of around 1 cm
Peel 1 clove fresh garlic and finely dice the garlic
Add 50 grams butter to a medium-sized saucepan and heat up over medium heat until the butter has melted
Add the leek and garlic to the medium-sized saucepan and fry in the butter for about 5 minutes while stirring occasionally
Peel 200 grams potatoes and cut them into cubes of about 2 cm
Add the chopped potatoes, 0.5 teaspoon salt, 0.5 teaspoon dried rosemary and 5 decilitres water to the medium-sized saucepan and bring the content to the boil
Cover the medium-sized saucepan with a lid and cook the vegetables for about 15 minutes until the potatoes are soft
Add 100 grams sour cream to the medium-sized saucepan and blend the soup with a hand blender
Add 1 decilitre water to the medium-sized saucepan, stir and simmer the soup for 2 minutes
Serve the leek truffle soup in small bowls and drizzle 2 teaspoons NBROSIA white truffle oil into the bowls
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Leek Truffle Soup

Soups

A dark brown bowl filled with potato leek soup
Timing 28 mins
Portions2 people
Ingredients8 Ingredients

Ingredients

  • 50  grams butter
  • 0.5  teaspoon dried rosemary
  • 1  clove fresh garlic
  • 150  grams leek
  • 2  teaspoons NBROSIA white truffle oil
  • 200  grams potatoes
  • 0.5  teaspoon salt
  • 100  grams sour cream

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Tools

  • 1 medium-sized saucepan with lid
  • 1 hand blender
  • 1 cutting board
  • 1 knife

Leek Truffle Soup

Soups

Instructions

Wash 150 grams leek and chop into rings of around 1 cm
Peel 1 clove fresh garlic and finely dice the garlic
Add 50 grams butter to a medium-sized saucepan and heat up over medium heat until the butter has melted
Add the leek and garlic to the medium-sized saucepan and fry in the butter for about 5 minutes while stirring occasionally
Peel 200 grams potatoes and cut them into cubes of about 2 cm
Add the chopped potatoes, 0.5 teaspoon salt, 0.5 teaspoon dried rosemary and 5 decilitres water to the medium-sized saucepan and bring the content to the boil
Cover the medium-sized saucepan with a lid and cook the vegetables for about 15 minutes until the potatoes are soft
Add 100 grams sour cream to the medium-sized saucepan and blend the soup with a hand blender
Add 1 decilitre water to the medium-sized saucepan, stir and simmer the soup for 2 minutes
Serve the leek truffle soup in small bowls and drizzle 2 teaspoons NBROSIA white truffle oil into the bowls