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Leek and potatoes creamy soup with black truffle Rating average       PreviewIngredientsPreparation
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0 0 Easy 130 Kcal Recipe card 30 Minutes

A dish perfect for summer dinners; in small portions can be used even for happy hour and as appetizer.

Chef Luca Daniele
Ingredients for 6 persons
  • 20 gr Extra Virgin Olive oil
  • 5 gr Salt
  • 3500 gr Water
  • 5 gr Pepper
  • 600 gr Potatoes
  • 300 gr Leek
Preparation for 6 persons step
1
Peel the potatoes and cut them into pieces of about 4 cm of side, clean the leek and cut it in two lengthwise and rinse it thoroughly in running water, then cut into rounds about 4 mm thick.

Boil the water with a little salt. Add the potatoes, cook for 10 minutes, then add the leek and cook another 10 minutes.

Drain leeks and potatoes (keeping cooking water) and place them in the Vento jar. Add a ladle of hot cooking water and blend.
During the blending, use the stirrer stick to finely chop the mixture until it reaches the desired consistency (rather liquid); if necessary add cooking water through the hole in the lid.
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
2
Vento has to blend for 90 seconds at speed 60
Now press STOP to end the blending.
step
3
Taste and add salt and pepper to taste.

Pour into a soup dish, season with extra virgin olive oil, place in the middle of the soup some thin sticks and some thin slices of truffle cutted with the truffle-cutter.
Buon appetito!

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