Potato, Leek and Truffle cream soup

Method

Serves 8 · about 55 min

1. 1

   In a 5l pot sauté the leek, water, stock cubes, bouillon and truffle for about 10 min.

2. 2

   Add the chopped potatoes and give it a stir. Fill up the pot with water. Bring to boil and allow boiling until the potatoes are soft.

3. 3

   Remove from heat and use a blender or a hand blender to cream it. Add the soycream and parsley. Serve with roasted seeds and a drizzle of truffle oil.