Potato soup (vellutata di patate)

POTATO SOUP 04893 to INGREDIENTS for 4 PERSONS 600 g of potatoes, 200 g cream, gourmet ó litre meat broth, 100 g of the port, a small white truffle salt, sugar 1.

Wash the potatoes, Peel and cut into chunks.

Cook meat in the broth until it will hold.

1 Drain well and pass through a food mill: passapurè or a homogeneous compound.

2 Pour the cream into a saucepan, add salt and let it cook for about 5 minutes.

After cooking 3 add it to mashed potatoes.

Mix well until a smooth cream.

4 pour the Port into a saucepan, add a tablespoon of sugar and put to cook on medium flame until a syrupy consistency.

coarsely Grate the truffle 5 and add to creamed potatoes.

Spread the cream in small bowls and garnish with the Port sauce and grated truffle.