Ingredients (serves 6):
– 500g Paimpol coconuts
– 1 leek white
– 1 shallot
– 1 bay leaf
– 25cl milk
– 20cl fresh cream
– truffle oil
– a few shavings of black truffle (or truffle chips)
– salt and freshly ground pepper
Recipe:
– Peel the shallot, rinse the leek white and chop.
– Bring a large quantity of boiling salted water to the boil. Add the bay leaf, Paimpol cocos and chopped vegetables. Bake for 45 minutes.
– Blend the coconut and vegetables until smooth. Strain the velouté.
– Add the milk and cream and continue cooking for 5 minutes.
– Divide the velouté between 6 soup plates. Drizzle truffle oil over each and decorate with truffle shavings or chips. Season with salt and pepper and serve immediately.
