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| WARM POTATO LEEK SOUP WITH ROASTED SEA SCALLOPS, BELUGA CAVIAR AND TRUFFLE OIL |
| 6 Servings |
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| Ingredients for Soup |
1 Leek, (white’s only) sliced thin
3 Potatoes, peeled and sliced
1 c White Wine
4 c Water
1 c Heavy Cream
2 T Butter
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| Method |
| Sweat leeks at a low heat with white wine and butter until
the leeks are soft.
Add water and potatoes and boil until the potatoes are soft.
Turn heat off add heavy cream and place soup into a blender
and blend until smooth.
Adjust flavor with salt, pepper,Tabasco and lemon juice.
Roast 2 Sea Scallop’s in a hot pan until both sides are golden
brown.
Garnish with a generous potion of Beluga Caviar and then
drizzle with Truffle Oil. |
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