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Leek & Potato soup with truffle

INGREDIENTS

1Kg Leeks – the green separated from the white and both parts finely sliced
500g diced potato (Maris Piper variety  is good for this)
1 large onion – thinly sliced
550ml of good quality  vegetable or chicken stock
x8 Leaves of large leaf spinach
125g butter

METHOD

Sweat onions in butter but being careful not to colour.
Add diced white leeks and simmer for 2 minutes.
Add small diced potato and stock.  Simmer until the potato is soft.
At this stage add pinch of salt to season.
Remove from stove
Add diced green leeks and spinach.
Blitz with a blender and pass through a sieve so that it is velvety smooth.
Chill on a flat tray to keep the colour.

When ready to serve reheat and garnish with generously sliced truffle.
At The Bildeston Crown we also serve with a wedge of chargrilled leek and an oyster beignet.