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Velvety potato soup with black olives and truffle oil


Serves: 8
timePrep time: 20 mins
timeTotal time:
Velvety potato soup with black olives and truffle oil
Recipe photograph by Laura Edwards

Velvety potato soup with black olives and truffle oil


Serves: 8
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
329Kcal
Fat
22gr
Saturates
11gr
Carbs
27gr
Sugars
4gr
Fibre
4gr
Protein
3gr
Salt
0.4gr

Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes

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.
  1. 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.
  2. 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.
  3. Remove the bay leaves and blend the soup until smooth (a hand blender is easiest). Return to the pan, stir in the cream; season.
  4. 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.
Chef quote
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.

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