Here’s what you’ll need:
75g unsalted butter
4 garlic cloves
1kg of chopped parsnips
850g of chopped red-skinned potatoes
750ml whole milk
1 litre chicken stock
2 or 3 teaspoons of truffle oil
½ lemon juice
200g sliced bacon
60g chopped hazelnuts
Finely chopped parsley leaves
Here’s what you’ll need to do:
Simmer the onion in a large pan of melted butter until softened. Add garlic and cook for a few minutes.
Add parships, potatoes, milk and stock, cook for 10 - 15 minutes until vegetables are tender. Remove 4 - 5 pieces of potatoes and set aside.
Add salt, pepper, lemon juice and 2 teaspoons of truffle oil. Add more salt, pepper or lemon juice according to your desired taste.
Chop the reserved potato into small cubes.
In a hot frying pan, add bacon bits and potato cubes. Fry until crispy golden.
Add the nuts and fry until lightly golden.
Remove all from the pan, leaving behind the fat.
Reheat the soup and serve into bowls. Garnish with bacon, potato cubes, nuts, parsley and a drizzle of truffle oil.
Serve and enjoy!
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