From the Kitchen of
MITCHELL ALTHOLZ, EXECUTIVE CHEF
HIGHLAWN PAVILION

Warm Vichyssoise with Truffle Essence

Ingredients

• 3 onions
• 2 bunches of leeks
• 2 Idaho potatoes
• 2 bulbs of garlic cleaned
• 1/4 cup of olive oil
• 2 quarts of chicken stock (made from chicken, celery, onions, carrots and garlic, which is cooked for 4 hours and strained)
• 4 oz of truffle juice
• salt and pepper to taste

Method

• Sweat onions, leeks, garlic in olive oil, low heat, covered until translucent.
• Add chicken stock and simmer
• Add diced potatoes and cook 35 minutes
• Add truffle juice
• Blend and strain
• Adjust with salt and pepper