Potato-Leek Soup With White Truffle Honey

1. 1

   *Preparing the leeks: Chop the leeks. Place in a bowl full of cold water and allow them to sit for 20 minutes. Drain the leeks, pat dry and chop roughly.

2. 2

   *Sauteeing the vegetables: Set a large stockpot over medium heat. Pour in 2 tablespoons of the olive oil. Add the onion and garlic to the hot oil and cook, stirring to ensure they do not burn, for 1 minute. Add the leeks and cook, stirring. When the onion and leeks are softened, toss in the rosemary, sage and theyme. Cook until the herbs release their fragrance into the room, about 2 minutes. Tumble in the potatoes. Add enough water to cover by 1 inch.

3. 3

   *Cooking the soup: Raise the heat to high and bring the soup to a boil. Cook until your paring knife slides right through one of the potatoes, about 15 minutes. Do not overcook the potatoes or you will have watery soup. When the potatoes are done, stop whatever you are doing and puree the soup.

4. 4

   *Pureeing the soup: Puree the soup in a blender in batches, pouring the remaining 2 tablespoons of olive oil into the blender while the blender is running. Press each batch through a fine-mesh sieve back into a large bowl. Repeat until all the soup is pureed and pour it back into the pot.

5. 5

   *Finishing the soup: Add the cream to the soup and stir to blend. Bring the soup to a boil, then turn down the heat to medium. Simmer, stirring occasionally, for 10 to 15 minutes. Whisk in the cold butter. Taste the soup and season with salt and pepper. Remove the soup from the heat.

6. 6

   *To serve, ladle the soup into bowls. Garnish each bowl of soup with 1 teaspoon of the truffle honey (if using) and the chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.