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Truffle and vegetable potage

60 mins
Relatively simple
6 people

A hearty vegetable soup, thick in consistency it is warm and filling for a cold winters night. It can consist of any combination of vegetables so if there are some in the recipe you can’t lay your hands on just omit and increase the amount of another. You can also remove the bacon and change the chicken stock to vegetable to make this purely a vegetarian dish.

50 g butter
1 brown onion, finely chopped
4 cloves garlic, thinly sliced
700 g potatoes, peeled and coarsely chopped
3 carrots (about 300 g), peeled and coarsely chopped
3 parsnips (about 300 g), peeled and coarsely chopped
3 stalks celery, finely chopped
1 swede (about 380 g), peeled and finely chopped
120 g smoked bacon, rind removed and coarsely chopped
2 litres chicken stock
60 g cavolo nero, very thinly sliced
120 g finely grated black truffle, plus extra shaved truffle to serve
sea salt and freshly ground black pepper

  1. Heat the butter in a large saucepan over medium–high heat until foamy, add the onion and garlic and sauté for about 10 minutes or until the onionis very soft. Add the potato, carrot, parsnip, celery, swede and bacon and sauté until the vegetables begin to soften, about 8 minutes.
  2. Pour in the chicken stock, bring to a simmer and cook for 10 minutes. Add the cavolo nero and cook for 5 minutes or until tender, then stir in the truffle and cook for a further 2 minutes. Season to taste with salt and pepper. Serve immediately with extra shaved truffle.
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