Truffled Parsnip & Potato Soup
A velvety, earthy soup with a luxurious touch of truffle
Ingredients:
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2 tbsp butter
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1 onion, chopped
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2 garlic cloves, minced
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3 medium parsnips, peeled and chopped
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2 medium potatoes, peeled and chopped
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4 cups vegetable or chicken stock
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1/2 cup cream (optional, for richness)
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Salt and white pepper to taste
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1 tsp truffle oil (white or black)
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Chives or crispy shallots for garnish
Instructions:
1. In a large saucepan, melt butter over medium heat. Sauté onion and garlic until fragrant.
2. Add parsnips and potatoes. Stir for 5 minutes.
3. Pour in stock, bring to a boil, then simmer for 25–30 minutes until vegetables are soft.
4. Blend soup until smooth. Stir in cream (if using), and season with salt and white pepper.
5. Ladle into bowls, drizzle with truffle oil, and top with chives or crispy shallots.
