The simplicity of a potato soup with truffles and anchovy

Ingredients 4 portions

500g Potato

1/2 chopped onion

30g of truffle

30g of anchovy


Cut the onion and brown it in hot oil, add the potatoes, peeled and cut into pieces, cover with water and cook. Separately drain the anchovies from the preservation oil and rinse them in running water (make sure there are no thorns) and with a very fine chopped knife until obtaining a cream. Cut the truffle into thin slices or use 2 tea spoon of truffle in olive oil. Mix the potato cream with a little oil in the blender, add salt and then pass it through a sieve to remove any non-smoothies. Put a teaspoon of anchovy in the dish, pour over the cream of potatoes and lay the slices of truffle on top. Finally, add the pepper and add a teaspoon of raw oil if you like. Accompanies, perhaps, with very hot salted bread or salty crostini.

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