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Creamy Potato Puree with Egg and Fresh Seasonal Truffle

Serves 6

Tuscan cooking class instructor Nonna Ciana tops this luscious soup with a shower of shaved truffles. If you don’t have access to such a luxury ingredient, the puree is also delicious drizzled with truffle oil.


  • Floury Potatoes 500 g, peeled and diced
  • Whole Milk 125 ml
  • Water 200 ml
  • Butter 40 g
  • Salt and Freshly Ground Black Pepper to taste
  • Eggs 6
  • Fresh Truffle for garnish

Cook it

  1. Simmer the potatoes in the milk, water and butter until tender.
  2. Use a blender or mixer to reduce the mixture to a cream consistency.
  3. Lightly poach the eggs, adding a little vinegar to the water. This will allow the whites to cook quickly while the yolks will remain soft and runny.
  4. Serve each egg on a bed of potato cream and shave the fresh truffle directly on top.