Soups are the great matchmakers of the world. Given time, and the right characteristic properties, they can take two otherwise curmudgeonly ingredients, introduce them, let them mingle, and within a day, they are married and living happily ever after.
Until you slurp it down of course.
So for my last Truffle Week challenge — a challenge that has been hampered these last few days by some unexpected interruptions — I set out to discover how Oregon Spring black truffles would affect the love-making properties of a French-style potato leek soup.
In a word: Felicity.
Potato leek soup is already a winner without the truffles. But what it gains is a richness, a depth of flavor, and an earthiness – a taste that reminds me a little of how my husband sometimes pulls me onto a blanket when we go on a picnic.
Its richness doesn’t overwhelm, but surprises, lingers, and then spreads to throughout the body into an overall sense of well-being. A wholly good use of truffles.
