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ALL RECIPES

Chilled Potato-Leek Soup with White Truffle Oil & Lemon

  • Pair with Chardonnay
Primary Ingredients

2 russet potatoes, diced
3 leeks
3 cloves garlic, chopped
3 tablespoons butter
4 cups of water
½ cup heavy cream
2 teaspoons salt
White truffle oil
1 lemon
4 chive strands
Salt & white pepper to taste

Primary Technique
  1. Trim off the green end of leeks, slice in half lengthwise, and rinse. Dice leeks. Heat 3 tablespoons of butter in a medium sauce pan over medium heat. 
  2. Add leeks, garlic and 2 teaspoons of salt.  Cook until leeks are soft but without browning, stirring occasionally.  
  3. Add diced potatoes to leeks and cover with 4 cups of water. Bring to a boil and then reduce heat to low and simmer for 20 minutes or until potatoes are falling apart.  
  4. Add ½ cup of cream, bring to a boil and remove from heat.  Let cool to almost room temperature. Purée in a blender until a creamy texture is achieved.  
  5. Strain through a fine mesh strainer into a bowl. Adjust seasoning and place in the refrigerator to chill.
  6. Divide soup into four large bowls. Drizzle with a small amount of white truffle oil.   Zest a small amount of lemon and sprinkle with chopped fresh chives. Enjoy.
potato soup
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
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