Potato cream with truffle butter

Name: Potato cream with truffle butter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Garlic clove; 1 Onion; 500 g Potatoes; 1 TABLESPOON Oil; 800 ml Vegetable broth (instant); 60 g Sweet peas; 7-10 Tbsp Salt; 4 Sticks Grissini (Italian snacks); 4 discs (10 g each) Parma ham; 150 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 4 TSP Truffle butter; 7-10 Tbsp freshly ground black pepper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Garlic clove
1 Onion
500 g Potatoes
1 TABLESPOON Oil
800 ml Vegetable broth (instant)
60 g Sweet peas
7-10 Tbsp Salt
4 Sticks Grissini (Italian snacks)
4 discs (10 g each) Parma ham
150 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
4 TSP Truffle butter
7-10 Tbsp freshly ground black pepper

Directions

1
Peel and finely dice the garlic and onion. Peel, wash and chop the potatoes. Heat the oil in a pot. Brown onion and garlic. Add potatoes and fry briefly.
2
Deglaze with vegetable stock and bring to the boil. Cook at medium heat in a closed pot for 15-20 minutes. Wash the sugar snap peas and cut in half lengthwise. Cook in boiling salted water for 2-3 minutes. Quench.
3
Wrap Grissini with Parma ham. Puree the soup. Add cream. Bring to the boil again and season to taste with salt, pepper and nutmeg. Arrange soup in small bowls. Stir in truffle butter. Garnish soup with mangetouts and freshly ground black pepper.
4
Serve with the Parma ham grissini.