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Truffle-Potatoes Soup

A community recipe by

Not tested or verified by Nigella.com

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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 ounce 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.

  • 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.
  • 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.

    Tell us what you think