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.