Truffled Golden Potato And Leek Bisque Recipe

Cooking Instructions

1. 1

   Prepare the Bisque

   In a large pot, melt the butter over medium heat. Add the chopped leeks and sauté until soft, about 5 minutes.

2. 2

   Cook the Potatoes

   Add the golden potatoes to the pot and pour in the chicken broth. Bring to a boil, then reduce to a simmer for about 20 minutes or until the potatoes are tender.

3. 3

   Blend the Soup

   Use an immersion blender to puree the soup until smooth. Stir in the heavy cream, truffle oil, salt, and pepper. Simmer for an additional 5 minutes.

4. 4

   Poach the Eggs

   In a separate pot, bring water to a gentle simmer. Crack each hen egg into a small bowl, then gently slide it into the simmering water. Poach for about 3-4 minutes until the whites are set and yolks are still runny.

5. 5

   Make the Chorizo Vinaigrette

   In a small pan, heat the olive oil over medium heat. Add the diced chorizo and cook until crispy. Remove from heat and add red wine vinegar.

6. 6

   Serve

   Ladle the bisque into bowls, top with a poached hen egg, drizzle with chorizo vinaigrette, and garnish with fresh parsley.