Potato Leek Soup
with Parsley and Truffle
Potato Leek Soup with Pecorino and Truffles
4
servings30
minutes1
hourThis soup makes an excellent companion to the B Cellars Chardonnay. The richness of the wine enhances the creamy, savory flavors of the soup. The wine’s acidity also helps to cut through the richness, leaving your palate primed for each bite.
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Ingredients
- SOUP
1 qt 1 yukon potatoes, diced
2 cups 2 leeks, sliced
1 Tbsp 1 garlic, minced
1 1 honeycrisp apple, diced
1/4 cup 1/4 olive oil
2 2 bay leaves
1 tsp 1 mustard powder
1/2 tsp 1/2 white pepper
1 Tbsp 1 salt
2 cups 2 vegetable stock
2 cups 2 water
- ADDITIONAL INGREDIENTS
1/4 cup 1/4 pecorino, shredded
4 tsp 4 olive oil
2 Tbsp 2 parsley, chopped
1 1 fresh truffle
Directions
- SOUP
- Heat a heavy-bottomed stock pot on low
- Add the olive oil, leeks, and garlic
- Sweat the leeks and garlic for approx 20 mins, or until leeks are soft
- Add the remaining soup ingredients to the pot
- Increase the heat and simmer for 20-30 minutes, or until potatoes are soft
- Purée in a blender until smooth
- ASSEMBLY
- Ladle soup evenly into four bowls
- Top each soup with 1 Tbsp of pecorino, 1 tsp of olive oil, and a pinch of parsley.
- Shave fresh truffle over the top (as much as you enjoy)
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Pairing Suggestions
This soup makes an excellent companion to the B Cellars Chardonnay. The richness of the wine enhances the creamy, savory flavors of the soup. The wine’s acidity also helps to cut through the richness, leaving your palate primed for each bite.
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