Potato Leek Soup with Truffled Mushrooms and Prawns

Name: Potato Leek Soup with Truffled Mushrooms and Prawns
Ingredients: 2 large leeks, dark green part removed, split lengthwise, washed well, and chopped; 1 tablespoon unsalted butter; salt; pepper; 2 1/2 cup chicken broth; 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice; 2 tablespoons minced fresh parsley; 1/2 cup of cream (optional); 2 tablespoons of olive oil; 1 garlic clove minced; 12 prawns, cleaned and deveined; 2 tablespoons of fresh thyme minced; 2 tablespoons of white truffle oil; 1/4 cup of white wine; 1 cup of sautéed shiitake mushrooms (sautéed in garlic olive oil and white wine); 1 bunch of chives, minced

www.foleyfoodandwinesociety.com

Enjoy a soup rich enough to be served as a meal. The intoxicating aroma of truffle oil enhances the enjoyment of this dish.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foleyfoodandwinesociety.com.

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Ingredients

2 large leeks, dark green part removed, split lengthwise, washed well, and chopped
1 tablespoon unsalted butter
salt
pepper
2 1/2 cup chicken broth
1 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice
2 tablespoons minced fresh parsley
1/2 cup of cream (optional)
2 tablespoons of olive oil
1 garlic clove minced
12 prawns, cleaned and deveined
2 tablespoons of fresh thyme minced
2 tablespoons of white truffle oil
1/4 cup of white wine
1 cup of sautéed shiitake mushrooms (sautéed in garlic olive oil and white wine)
1 bunch of chives, minced