Chef Federico Alessandri © 2020
Vellutata : velvet potatoes and leek soup

Peal the potatoes and chop into little pieces, chop the leek in thin slices.
In a pot put some oil a piece of butter and the leek and cook without burning the leek until very soft.
Add the potatoes and the vegetable stock to cover all the ingredients.
Cook until very soft for about 30 minutes on a gentle flame.
Blend now in a thermomix , it should be very creamy and smooth.
Add some milk to adjust the consistency and cook at 80° for 7 minutes.
Serve the soup garnished with the aromatized toasted bread the caramelized onion and some truffle oil drops.

INGREDIENTS
• Ingredients for 4 person
• Potatoes 500 gr
• Leek 1
• Vegetable stock 500 ml
• Milk

• Garnish
• Toasted bread cubes
• Thyme
• Garlic oil
• Truffle oil
• Red onion caramelized

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