What is it about truffles that makes everyone happy? They elevate every dish they touch, we LOVED working up our truffle based menu for Pemberton WOW this year. It was such a pleasure to film at Calcup trufferie as well, (thanks team Truffle)!
You will find this is such a simple easy dish, but it instantly hits amazing with a good shaving of fresh black truffle. Year round you could potentially use truffle oil as a drizzle, but if you can get the real deal, I suggest you go for it! More is more!
Our won little Truffle Festival booklet is part of the Insider Club and contains all the recipes we did at the class, so come and join us. You won't be disappointed!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 100 Grams Parmesan cubed
- 2 Teaspoons Black Pepper
- 2 Leek cleaned and roughly chopped. White part only
- 30 Grams Butter BUY
- 6 medium potatoes, peeled and quartered
- 700 Grams liquid vegetable stock
- 300 Grams milk
- Freshly shaved Truffle
Place cheese and peppercorns into the Thermomix bowl and mill 10 sec/speed 10. Set aside.
Place leek and butter into the Thermomix bowl and chop 3 sec/speed 7. Sauté 5 min/Varoma/speed 1. Add potatoes and chop 5 sec/speed 5.
Add stock and cook 15 min/100/speed 3 until potatoes are well cooked.
Add milk and cheese mixture and cook for a further 4 min/100/speed 3. Puree by bring speed up slowly 30 sec/speed 8. The liquid is extremely hot and may spit as the speed increases, so use caution.
Serve soup out into bowls and top with shaved Truffle.