My grandfather's potato soup

Peel 200 g of potatoes, the garlic clove, carrots and celery stalks.

Pour these ingredients into a saucepan, adding the chervil and parsley and wet to the level of the water with about 2 L of water.

Leave to cook for about 1 hour.

Strain and set aside the potatoes.

Put the potatoes, butter, remaining Debic Stand & Overrun, milk, almond cream together in a saucepan.

Bring to the boil and cook for 10 min without stopping stirring. Blend, then adjust the creaminess and seasoning to your taste.

Almond cream : Boil 150 g of Debic Stand & Overrun then add the almond powder.

Cover and leave to infuse for 20 minutes.

Potato chips

Arrange the potato discs between two silpat and dry them in the oven for 1 hour at 120°C.

Cut 150 g mushrooms into duxelles. Using a mandolin, cut slices of truffles (about 1 mm), cut off 1.5 cm discs and chop the remaining truffles.

In a frying pan, sweat the mushrooms with a butter chunk.

After cooking, gather the mushrooms and truffles with a tablespoon of thick fresh cream, mix.

Mix the dehydrated mushrooms.