– 250g peeled and diced desiree potatoes
– 1 litre vegetable stock
– 150g peeled, diced white onion
– 2 cloves of garlic, peeled and diced
– 4 spring onions
– 2 bay leaves
– 8 white peppercorns
– 1/2 bunch chives chopped
– 100g pancetta sliced wafer thick (omit if serving as vegetarian option)
– 200ml cream
– 100ml truffle oil
– Salt and pepper to taste
Preheat oven to 180 degrees.
Sweat onions, add garlic.
Add stock, thyme, bay leaves, peppercorns and bring to the boil.
Add potatoes and simmer until softened or for 20 to 30 minutes.
Remove thyme and bay leaves.
Blend with cream and pour through chinoise (sieve) to strain any excess grain.
Season to taste. Check consistency is not too thick. Let stand.
Bake pancetta in oven for 5-8 minutes or until crispy. The pancetta should be crisp and light in colour.
Add pancetta to the soup, drizzle with truffle oil.
Serve in individual bowls, sprinkle with chives.