Creamy Potato Soup
- 400 grams potatoes (starchy)
- 1 sprig marjoram
- 200 grams Parsnips
- 200 milliliters Vegetable broth
- 400 milliliters Whipped cream
- 100 milliliters Sparkling wine
- 1 garlic clove
- 60 grams butter
- 20 grams white Truffle
- 4 stalks Grissini
- 4 thin slices Beef fillet (Carpaccio)
- 4 Chives
Peel potatoes. Cook potatoes and marjoram in salted boiling water about 20 minutes. Remove marjoram, pour off water and press potatoes through a ricer. Press garlic through a garlic press into the potatoes and add vegetable broth.
Add cream, sparkling wine and butter to the pot with potatoes. Bring to a boil. Just before serving, finely grate truffle into the soup. Season with salt, pepper and nutmeg. Ladle soup into bowls. Wrap grissini with beef carpaccio, tie with chives and place on the rims of the bowls. Serve hot.