The potato soup with truffles is a delicious and simple recipe, to be reproduced, redone and remake. until you get a customized version. Take this recipe from the Hot Potato Mousse of a great Chef: Ferran Adrià. Its potato mousse is made with siphon, cream and finally truffle. Today we will customize his recipe, until you get to a new version verione, a little less chic, perhaps, but simple and appetizing.
INGREDIENTS:
- 500 g of potatoes
- 1/2 onion
- 30 g of truffle
- 30 g of anchovies
EXECUTION: EASY
PORTIONS: 4
PROCEDURE:
Cut the onion and sauté in hot oil, add the potatoes, peeled and cut into pieces, cover with water and bring to the boil.
Drain the anchovies from the oil and rinse in running water (make sure there are no thorns) and with a chopping knife very finely until you get a cream. Cut the truffle into thin slices.
Blend the potato cream with a little oil in the blender, adjust the salt and then pass it through a sieve to remove any non-smoothie grains.
Put a teaspoon of anchovy cream on the plate, pour over the potato cream and lay the truffle slices on top.
Finally, sprinkle with pepper and add a teaspoon of raw oil. Perhaps accompany with toasted bread or salted pasta very hot.
