Hearty potatoes are paired with an earthy truffle flavor in this bowl.
Hearty potatoes are paired with an earthy truffle flavor in this soup bowl. Enjoy with a crusty roll in one hand and a good book in another for a wonderful afternoon.
1 tablespoon butter
2 teaspoons all-purpose flour
1 liter chicken stock
1 to 1 1/4 cups plus 1 tablespoon instant mashed potato flakes
1 tablespoon truffle paste
1 to 2 teaspoons chicken powder
salt, to taste
truffle oil, for garnish
Melt butter in saucepan over medium heat. Add flour and mix well until mixture begins to sizzle.
Add chicken stock; mix well and allow to boil. Mix in potato flakes and truffle paste.
Season with chicken powder, salt, and pepper. Let soup boil for 3 to 5 minutes. Divide between 2 bowls and drizzle with heavy cream and truffle oil.
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