Drizzled Mashed Potato Soup with Butter Croutons

Have fun preparing this mushroom dish!

Remove the peel from the potatoes and dice them. Peel and dice shallots. Rinse leek and cut into rings. Sauté together in 50 g butter, add vegetable soup, whipping cream and truffle stock and simmer gently for 15 minutes. Blend with a hand blender. Before serving, reheat and whip heartily with a hand blender.

Remove rind from white bread, cut into tiny cubes and toast in remaining butter until golden brown.

Cut parsley into tender strips, truffles as well. Whip the cream.

Mix whipped cream with parsley and truffle and place in a baking dish next to the warmed soup on the buffet so that everyone can take a dollop. Add the butter croutons separately.

Tip: If truffles are too expensive for you, you can also flavor the soup with a bit of truffle oil or just bring it to the table as is.

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