Cream of Potato with Truffle Oil and Black Truffle Shavings

This afternoon, my husband and I went to pick our Christmas trees. Thanksgiving has now passed and it is time to get ready for Christmas. Though everything is already set for Christmas ( aisles are filled with Christmas items, and Christmas music is playing everywhere), I am not quite ready for it. It is too warm. 70 degrees outside… And I am not ready for another year to end;-( time passes too fast.

Well since it was getting close to dinner time, the recurrent question was asked once more: What’s for dinner… This time a soup was suggested. Except that the soup is not one that I eat and certainly not that my children would have eaten. So instead of cooking an onion soup, I opted for a Cream of potato. It is easy to do, and you can dress it as you like.  You can make it homey with bacon and Cheddar cheese, or more refine with truffle oil. I had purchased some great olive oils at the Santa Shops a few weeks ago and thought it would be a great occasion to use them. This olive oil company is called Palmetto Olive oil. Co. It is located in Greenville, Sc on 2247 Augusta Street. If you have a chance to go there, please check it out. It is very reasonable and their oils have the best flavors.

Ingredients: 1 yellow onion, 2 leeks chopped very thinly ( rinse well, and only use the white and light green part of the leeks), 2 lbs or 10 small gold potatoes, 4-5 cups of broth, 2 tbsp of butter, 4 tbsp of truffle oil.

In a large pot, add 2 tbsp of truffle oil and 2 tbsp of butter and cook until it starts sizzling. Add the chopped onion and cook for a minute or 2 on low/ medium temperature. Add the  chopped leeks and cook again for 1-2 minutes. The onion and leeks should not burn or become golden. Add the diced potatoes and sweat them also. Throw in the 4 cups of broth and bring to boil. Lower the temperature and cook for 30 minutes. With a mixer, mix the soup and add 1 more cup of broth if you deem necessary ( I did not..) The soup should be thick but still liquid. Add 2 tbsp of truffle oil and stir well.

To serve, spoon the soup in fancy glasses. I used martini glasses. Drizzle 1 tsp of truffle oil in each glass and shave some of the truffle above the soup ( if you have some.. It can be very expensive.. so it is optional). Et voila!!!

Bon Appetit and Happy Cooking!!!

Black Truffle Butternut Squash Veloute

I hate rain… and this constant rain really spoils my day. The reason I have enjoyed living in the South is because it is always sunny here, and it is warm 75% of the year. Rain makes me sad, “morose” and melancholic. All I want to do on rainy days is stay in my PJ’s and spend the day doing nothing but watching TV, reading a great book and of course eat!!! With this weather, the munchies start;-) not good right..

Well tonight because of this rain and a difficult day, I was craving for something warm, and delicious. A gooey chocolate cake probably would have worked for my mood, but I resisted the temptation and cooked a soup instead: Butternut Veloute with Black Truffle.

Ingredients: 1 large sweet yellow onion, 1 small butternut squash, 1 parsnip, 1 black truffle, 4 cups of light vegetable or chicken broth, salt and pepper, truffle oil and black truffle Butter.

In a large pot, pour 4 tbsp of truffle oil and turn the heat to warm. Add the onion sliced and saute until they become soft and golden. Add the truffle that you would have chopped very thinly. Stir well, and cook for 5 minutes. Finally add the butternut squash and the parsnip and saute them with the onion. Once the butternut squash and the parsnip are getting roasted and golden, add the broth. Stir well, and bring to boil. After the broth has come to boil, lower the temperature, cover the pot ( not all the way),  and cook for 30 minutes or until the vegetables are becoming soft. Remove from the stove and with a hand blender grind the soup. Season with salt and pepper if needed. Pour the soup in individual cups of glasses, and add a teaspoon of black truffle butter for garnish and added truffle flavoring. Et voila!

Bon Appetit and Happy Cooking!!!

NB: you may add 1/2 cup of heavy cream to make the soup even more creamier.