Potato, Leek, and Raclette Soup with Broccoli and Truffle Oil | culture: the word on cheese
This silky soup gets an emerald green boost from broccoli, while slow-cooked leeks lend sweetness that naturally pairs with rich raclette. Finished with a
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Ingredients
- 2 tablespoons unsalted butter
- 4 leeks (tops trimmed and thinly sliced)
- Pinch kosher salt
- 2 pounds potatoes (such as Yukon Gold, peeled and cut into ½-inch cubes)
- 8 cups vegetable stock
- 24 ounces broccoli (cut into ½-inch florets)
- 1½ cups grated raclette
- 1 teaspoon truffle oil (to garnish)
- Kosher salt
- freshly ground black pepper
- 2 tablespoons olive oil
- 1½ cups fresh sourdough bread
- 2 tablespoons minced parsley
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