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Velvety potato soup with black olives and truffle oil
Serves 8 | prep 20 mins | total time
Velvety potato soup with black olives and truffle oil
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Serves 8 | prep 20 mins | total time
Rate
Nutritional information (per serving)
Calories
329Kcal
Fat
22gr
Saturates
11gr
Carbs
27gr
Sugars
4gr
Fibre
4gr
Protein
3gr
Salt
0.4gr
Ingredients
- 100g butter
- 2 large onions, thinly sliced
- 4 fresh bay leaves
- freshly ground white pepper
- 1kg floury potatoes, such as Maris Piper, peeled and thinly sliced
- 100ml double cream
- 2 tbsp truffle flavour olive oil, plus extra to drizzle
- 50g good-quality pitted black olives
Step by step
Get ahead
Make the soup to the end of step 3, chill for up to 3 days. The soup also freezes well. Reheat and finish with the garnish.
- Melt the butter in a very large saucepan, add the onions, bay leaves and a little salt and freshly ground white pepper. Cover and cook over a low heat for 10 minutes until the onions are soft but not at all browned.
- Add the sliced potatoes to the pan and stir well. Cover and cook gently for about 5 minutes until the potatoes start to break up a little. Add 1½ teaspoons of salt and 1.2 litres of boiling water; bring back to the boil, cover and simmer for 40 minutes.
- Remove the bay leaves and blend the soup until smooth (a hand blender is easiest). Return to the pan, stir in the cream; season.
- Cool the soup and transport in a large well-sealed plastic container. Gently reheat just before serving; stir in the truffle oil. Cut the olives lengthways into strips. Ladle the soup into warmed bowls; drizzle over a little extra truffle oil and scatter with the olives.
Don't be tempted to use stock for this soup – it's the simple, clean flavour that works so well with the black olives and the truffle oil.