TRUFFLE AND VEGETABLE POTAGE
60 mins
6 people
Relatively Simple
A hearty vegetable soup, thick in consistency it is warm and filling for a cold winter's night. It can consist of any combination of vegetables so if there are some in the recipe you can’t lay your hands on just omit and increase the amount of another. You can also remove the bacon and change the chicken stock to vegetable to make this purely a vegetarian dish.
Ingredients
- 50g butter
- 1 brown onion, finely chopped
- 4 cloves garlic, thinly sliced
- 700g potatoes, peeled and coarsely chopped
- 3 carrots (about 300 g), peeled and coarsely chopped
- 3 parsnips (about 300 g), peeled and coarsely chopped
- 3 stalks celery, finely chopped
- 1 swede (about 380 g), peeled and finely chopped
- 120g smoked bacon, rind removed and coarsely chopped
- 2 litres chicken stock
- 60g cavolo nero, very thinly sliced
- 120g finely grated black truffle, plus extra shaved truffle to serve
- sea salt and freshly ground black pepper
Procedure
- Heat the butter in a large saucepan over medium–high heat until foamy, add the onion and garlic and sauté for about 10 minutes or until the onion is very soft. Add the potato, carrot, parsnip, celery, swede and bacon and sauté until the vegetables begin to soften, about 8 minutes.
- Pour in the chicken stock, bring to a simmer and cook for 10 minutes. Add the cavolo nero and cook for 5 minutes or until tender, then stir in the truffle and cook for a further 2 minutes. Season to taste with salt and pepper. Serve immediately with extra shaved truffle.
Recipe created by Rodney Dunn from The Agrarian Kitchen
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