Truffle-Potatoes Soup
A community recipe by Sweet_CharlotteNot tested or verified by Nigella.com
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Peel the potatoes, chop them into cubes, chop the onion, heat the oil in a soup-pan and fry the lot. Add the stock and let simmer for about 15 minutes. You can also add 3/4 lt stock and 1/4 lt red wine. Use an immersion blender or a machine to smooth everything up. Add the sour cream and cook it for another 15 minutes. Add the fresh oregano. Slice the old ciabatta in cubes, like croutons and fry them in olive oil. Add pecorino and let it stick to the cubes.
Peel the potatoes, chop them into cubes, chop the onion, heat the oil in a soup-pan and fry the lot. Add the stock and let simmer for about 15 minutes. You can also add 3/4 lt stock and 1/4 lt red wine. Use an immersion blender or a machine to smooth everything up. Add the sour cream and cook it for another 15 minutes. Add the fresh oregano. Slice the old ciabatta in cubes, like croutons and fry them in olive oil. Add pecorino and let it stick to the cubes.
Introduction
It's very easy, yet because of its (natural) vibrant red-purple colour a perfect entree for every dinner party.
It's very easy, yet because of its (natural) vibrant red-purple colour a perfect entree for every dinner party.
Ingredients
Serves: serves 4
Metric
Cups
- 500 grams truffle potatoes
- 1 onion
- 4 tablespoons fresh oregano (chopped)
- 1 litre vegetable stock (2 cubes)
- 200 millilitres sour cream
- ½ ciabatta (old)
- 50 grams pecorino cheese
- oil
- 17⅔ ounces truffle potatoes
- 1 onion
- 4 tablespoons fresh oregano (chopped)
- 1⅘ pints vegetable broth (2 cubes)
- 7 fluid ounces sour cream
- ½ ciabatta (old)
- 1¾ ounces pecorino cheese
- oil
Method
Truffle-Potatoes Soup is a community recipe submitted by Sweet_Charlotte and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
I personally like to present the soup in a big burgundy glass (see picture) for its vibrant colour, with the croutons and some red alfa-alfa.
I personally like to present the soup in a big burgundy glass (see picture) for its vibrant colour, with the croutons and some red alfa-alfa.
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