Potato & Leek Soup with White Truffle Foam

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Ingredients for 10 portions
  • For the white truffle foam
  • 150 g QimiQ Classic
  • 100 g Heavy cream 36 % fat
  • 30 g White truffle oil
  • 200 g Mascarpone
  • 2 g Salt
  • 1 g White pepper, freshly ground
  • 30 g Lemon juice
  • For the potato and leek soup
  • 680 g QimiQ Sauce Base
  • 325 g Leek, finely sliced
  • 15 g Olive oil
  • 15 g Garlic, finely chopped
  • 680 g Chicken stock
  • 15 g White balsamic vinegar
  • 125 g White wine
  • 550 g Potatoes, peeled
  • 5 g Salt
  • 1.5 g Black pepper
  • 0.5 g Nutmeg
  • 8 g Chives, finely sliced
Method
1.
For the white truffle foam: mix all of the ingredients with a stick blender until smooth. Fill into an iSi bottle (strain if needed). Charge and chill vertically until required.
2.
For the soup: sauté the leeks with the olive oil. Add the garlic and sauté for a minute.
3.
Add the chicken stock, white balsamic vinegar, white wine, potatoes and spices and simmer until the vegetables are tender.
4.
Add the QimiQ Sauce Base and bring to a simmer. Remove from the heat.
5.
Puree the soup with a stick blender until smooth. Chill overnight.
6.
Serve in a chilled bowl topped with the truffle foam and fresh chives.