Gastronomixs

Espuma of vichyssoise with black truffle

A delicious, rich, and modern take on this classic soup, made from potatoes and leeks and enhanced with the flavour of black truffle.

Makes 1500g.

Espuma of vichyssoise with black truffle

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Ingredients

300

g

potato, peeled

200

g

leeks

3

cloves

garlic

1

litre

milk

20

g

black truffle

200

g

butter, cold

As needed:

 

salt

Preparation method

  • Slice the potato and the leek into pieces of approximately 2cm.
  • Transfer to a pan, together with the garlic cloves and the milk, and cover with a lid.
  • Heat and simmer for 30 minutes until tender.
  • Blend the mixture in a blender until smooth.
  • Cut the cold butter into small cubes and add to the mixture.
  • Give the blender another whiz to enable the butter to emulsify with the rest of the mixture.
  • Season to taste with salt.
  • Pass the mixture through a strainer, divide into two 1-litre siphons and aerate both with two cartridges.
  • Serve the espuma immediately, while it is still hot.

Serving suggestions

  • Delicious in combination with potato, truffle, and parsley.
  • Absolutely fantastic with aged cheese, thyme, and mushroom.
  • A marvellous complement to components of egg, chives, and salsify.

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