Cold soup of leeks and potatoes with the scent of Alba

Preparation:

Preparation: Clean the leeks by removing the outermost layer, cut the white part into slices and simmer everything with a little oil and white wine; when the leeks are tender, add the sliced potatoes and the broth, and boil until the potatoes are well cooked, almost floury. Leave to cool, then pass carefully to the mixer until you get a very fluid cream; add the milk, mix well and season with salt. Place the soup in the refrigerator for an hour or more; just before serving, add about a teaspoon of truffle-flavoured oil, mixing well and tasting from time to time: the quantity of oil to add depends in fact on the quality of the product and on personal taste. It should be remembered that in a balanced dish no flavor or aroma should prevail over the harmony of the whole. Pour two ladles of soup into bowls or bowls, garnish each portion with a few leaves of parsley and two thin slices of truffle and serve cold but not ice cream.