We thank our visitors and we plan to meet again from next October on.
In the meanwhile, we will be very
pleased to welcome you at Aimestentz wine estate or during the Wine
days in Wettolsheim which will take place July 21st and 22nd 2012.
Ingredients :
750 gr baby potatoes
1 fresh black truffle from 25 to 30 gr
2 onions
2 tabs chicken stock
50 cl milk
200 gr salted butter
10 cl cream
20 gr unsalted butter
Salt and pepper
Method :
• Peel and finely chop the onions.
Get the soup tablets to dissolve in 50cl hot water. Peel the potatoes and cut them into cubes.
• In a Dutch oven, melt the unsalted butter and place the onions to melt without browning.
• Add the diced potatoes and stir for 2 minutes before adding the broth and milk. Let it simmer for 30 minutes. Mix until smooth, season and set aside.
• Dice the salted butter in a bowl, shred the truffle over it and mix together. Cover with plastic wrap and place in refrigerator to chill.
Before serving, gently warm up the soup and add the cream and half the butter truffles. Pour into bowls and top with a nut of truffle butter.
Our Riesling Grand Cru Sommerberg will sublimate this potato soup with truffle butter.
Enjoy !
Jocelyne Stentz
Domaine AIMÉSTENTZ - Vins d' Alsace - 37 rue Herzog - 68920 Wettolsheim
