LEEK AND POTATO SOUP WITH MUSHROOMS AND TRUFFLE
Autumn and winter are the perfect seasons for warm and enveloping dishes such as the LEEK AND POTATO SOUP WITH MUSHROOMS AND TRUFFLES. One of those soups that warm your heart and soul. I love preparing this dish very much and in this period it has become a must in my house. Very easy to prepare and rich in taste thanks to the porcini mushrooms and truffles that will give a flavor and scent of the woods. Like all my recipes, this one does not contain milk and dairy products, it is also GLUTEN FREE. Let's go immediately to see doses and procedure!
Ingredients
300 g leek200 g potatoes (weighed net of waste)extra virgin olive oil to tastesalt to taste1 black trufflevegetable broth (approx. 600-700 mL)black pepper to tastedried oregano (a level teaspoon)20 g dried porcini mushrooms1 clove garlic
Preparation
First soak the dried porcini mushrooms in a small bowl with water for at least 20 minutes. Separately prepare the vegetable broth: I use the vegetable granular (without glutamate) dissolved in water. Set aside. In the meantime, remove the green part of the leek and the tuft at the other end. Peel it 1 or 2 layers and cut it into thin slices. Place the leek in a pot with the oil and the peeled and diced potatoes. Let it brown for a few minutes then cover with half a liter of vegetable broth (if necessary add more later otherwise the soup will be too liquid). Meanwhile, take the dried porcini mushrooms, wash and squeeze them. Cook them for about ten minutes in a pan with oil, a clove of garlic and a little salt. Add the dried oregano at the end and turn off the heat. Set aside. Let the soup cook for 35-40 minutes or until the potatoes are cooked then immerse the immersion blender to create the soup. Season with salt and pepper to taste. Serve immediately with a drizzle of raw extra virgin olive oil, porcini mushrooms and black truffle flakes... a real goodness!
Autumn and winter are the perfect seasons for warm and enveloping dishes such as the LEEK AND POTATO SOUP WITH MUSHROOMS AND TRUFFLES. One of those soups that warm your heart and soul. I love preparing this dish very much and in this period it has become a must in my house. Very easy to prepare and rich in taste thanks to the porcini mushrooms and truffles that will give a flavor and scent of the woods. Like all my recipes, this one does not contain milk and dairy products, it is also GLUTEN FREE. Let's go immediately to see doses and procedure!
Ingredients
300 g leek
200 g potatoes (weighed net of waste)
extra virgin olive oil to taste
salt to taste
1 black truffle
vegetable broth (approx. 600-700 mL)
black pepper to taste
dried oregano (a level teaspoon)
20 g dried porcini mushrooms
1 clove garlic
Preparation
First soak the dried porcini mushrooms in a small bowl with water for at least 20 minutes. Separately prepare the vegetable broth: I use the vegetable granular (without glutamate) dissolved in water. Set aside. In the meantime, remove the green part of the leek and the tuft at the other end. Peel it 1 or 2 layers and cut it into thin slices. Place the leek in a pot with the oil and the peeled and diced potatoes. Let it brown for a few minutes then cover with half a liter of vegetable broth (if necessary add more later otherwise the soup will be too liquid). Meanwhile, take the dried porcini mushrooms, wash and squeeze them. Cook them for about ten minutes in a pan with oil, a clove of garlic and a little salt. Add the dried oregano at the end and turn off the heat. Set aside. Let the soup cook for 35-40 minutes or until the potatoes are cooked then immerse the immersion blender to create the soup. Season with salt and pepper to taste. Serve immediately with a drizzle of raw extra virgin olive oil, porcini mushrooms and black truffle flakes... a real goodness!
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