White truffle soup with potatoes and truffle flavoured leek
Cut thin slices of sleek for cooking puréed soup of potatoes and sleek. Peel and cut potatoes. Brown half a seek with a small quantity of oil for 2 minutes , add potatoes, salt and 700- 800 gr of water. Reduce the flame and cook for 45 minutes, blend and purée soup.
Cut champignon mushrooms in thick slices. Brown the orther part of sleek with a clove of garlic and a small quantity of oil for 1-2 minutes. Add champignon mushrooms, some leaves of thyme and white truffle puréed soup and cook for 10 minutes. Add salt.
Melt ½ teaspoon of paprika in 2 tablespoons of water. Blend 10 leaves of parsley with 3-4 tablespoons of oil. Put the puréed soup into the plates, add fried champignon mushrooms, thin slices of truffles, thin slices of fresh champignon mushrooms, a bit of parsley oil, paprika water and mix of seeds.
