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    Potato soup with truffle oil

    Comfort food with a classy touch

    Servings 4 persons, Preparation time 0 minutes, Cooking time: 20 minutes


    • 3 spring onions
    • 4 tablespoons olive oil
    • 300 g potatoes, in small cubes
    • 125 ml crème fraîche
    • 1 teaspoon thyme
    • 750 ml chicken stock
    • 250 g assorted mushrooms
    • 100 g Parmesan cheese, grated
    • 1 tablespoon truffle oil


    • Cut the spring onions into rings, keeping the white and green parts separate. 'Heat 2 tablespoons of oil in a soup pot and sauté the white parts of the spring onions.
    • Add the potato, stir-fry for 2 minutes, then add the crème fraîche and thyme. Pour in the stock, bring everything to the boil and let the soup simmer gently for 10 minutes.
    • Meanwhile heat the rest of the oil in a frying pan and fry the mushrooms for 5 minutes, then generously season to taste and drizzle with truffle oil.
    • Purée the soup with the hand blender and season to taste.
    • Serve the soup in deep plates, add the fried mushrooms and sprinkle with cheese and the spring onion greens.
    • 20 minutes total preparation time
    Potato soup with truffle oil | Philips Chef Recipes

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