Something a bit different this time! Instead of making a family-sized portion of soup, I make enough to feed a village, or a Truffle Festival, anyway! The video shows my Truffle Soup Adventure, making 250 litres of soup to serve at a Melbourne festival celebrating the wonderful truffle.
Truffles are a fungus that grows underground in a symbiotic relationship with particular trees, often oak and hazel. They can’t be farmed like beans or carrots – there’s no seed, as such. In Europe, truffles are foraged in the wild; here in Australia, hopeful farmers purchase trees that are inoculated with the truffle fungus…and then they wait! If they’re lucky, truffles will eventually grow. Mature truffles are snuffled out by keen-nosed dogs or pigs and carefully plucked from the earth. They’re prized for their heady aroma and earthy, funky depth of flavour. If ever there was a food that’s worth a festival, it’s the truffle!
I make the soup in a commercial kitchen, the incredible FareShare charity kitchen, which makes 1 million meals a year for the needy. However, you probably don’t want to make 250 litres of soup, so I’m sharing the Thermo-friendly version – it’s where I tested my mega recipe anyway.
Leek, potato and truffle are a lovely combination and, even if you don’t have truffle, you will still be able to make a gorgeous soup without it. This recipe is vegan soup but you can add a little cream if you like – dairy does tend to help the truffle flavour carry.
Leek, Potato & Truffle Soup
Makes: 2 litres
Time: 30 minutes