Eric Pateman's Potato Soup with Truffle Salt
Eric Pateman's Potato Soup with Truffle Salt
Serves 4
Photo: StephanieFrey
INGREDIENTS
2 tablespoons unsalted butter
1 large yellow onion, diced
1 cup finely chopped fennel bulb
7 large potatoes, unpeeled, cut into 3/4-inch cubes
3 large garlic cloves, minced
1/4 cup gluten-free flour (preferably cup for cup)
3 cups low-sodium chicken stock
1.5 teaspoon Amola black truffle salt, or to taste
3/4 teaspoon freshly ground black pepper
2 cups heavy cream
1/4 cup minced fresh chives
Mushrooms and coriander to garnish
PREPARATION
1. Heat the butter in a large stockpot over medium heat so as to not brown the butter. Add the onion and fennel and sauté until the onion begins to caramelize, about 6 minutes. Add the potatoes and cook while stirring for 3 minutes. Add the garlic and stir until combined. Sprinkle in the flour and stir constantly until well combined, about 2 minutes. Add the broth, truffle salt, black pepper and bring just to a soft boil. Reduce heat to medium and cook covered until the potatoes are softened, about 20 minutes.
2. Remove from heat. Partially mash the potatoes in the pot using a potato masher or an immersion blender. Return to medium heat.
3. Add the cream and simmer uncovered until desired consistency, about 5 minutes. Adjust seasoning with more pepper and truffle salt.
4. Ladle into soup bowls, sprinkle with the chives, and serve.
5. Garnish with sautéed mushrooms and coriander if desired.