Vichyssoise, cold Mona Lisa potato soup & summer truffles

Serves 8

Preparation time: 50 min

Cooking time: 1 h

• 50 g shallots, minced
• 250 g Mona Lisa potatoes
• 200 g leek whites
• 10 cl dry white wine
• 60 cl fat-free chicken stock
• 50 cl single cream
• 25 cl semi-skimmed milk
• 5 cl olive oil

Garnish

• 2 pencil leeks
• 1 clove garlic
• Thyme
• Laurel
• 16 Noirmoutier small potatoes
• 200 g brioche
• Nori seaweed
• 20 g Plantin fresh summer truffles
• 0.5 cl Plantin truffle oil
• 10 cl liquid cream
• 10 g Plantin truffle paste

Seasoning

• Juice of 1 lemon
• Espelette pepper
• salt and pepper

1 - Prepare the soup: sweat the chopped shallot, leek and potato with a little olive oil and salt, without browning, then deglaze with white wine. Reduce completely, then add the chicken stock and reduce by half. Add the cream and milk, cook for 5 minutes and pass through a blender, then a fine chinois while whisking. Season to taste with salt, pepper and lemon juice. Serve chilled, or even iced.

2 - For the garnish: cook the pommes grenailles with garlic, thyme and bay leaves in salted water. Cook the leeks in boiling water.

3 - Dice the brioche and brown in the oven without fat, adding nori seaweed and slices of truffle.

4 - Make a whipped cream with the liquid cream and truffle paste.

5 - Arrange a quenelle of truffle cream in the middle of the plate. Arrange the rest of the garnish harmoniously around it. Season and serve the vichyssoise separately in a chilled carafe.