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Deliciously scented, the potato soup with black truffle and croutons should delight your taste buds.
Ingredients for 4 persons :
- 400 g of potatoes firm flesh
- 2 leeks
- 200 g of celery rave
- 2 onions
- 2 l of vegetable broth
- 2 tbsp. to s. olive oil
- 1 C. teaspoon truffle oil
- 4 tbsp. croutons, salt and pepper.
> Cut the potatoes and vegetables into small pieces.
> Brown them in an oiled wok with the vegetables.
> Add the broth, cover and cook for 20 min.
> Mix the truffle oil with the soup, season with salt and pepper.
Serve with the croutons.
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