Cut the spring onions into rings, keeping the white and green parts separate. 'Heat 2 tablespoons of oil in a soup pot and sauté the white parts of the spring onions.
Add the potato, stir-fry for 2 minutes, then add the crème fraîche and thyme. Pour in the stock, bring everything to the boil and let the soup simmer gently for 10 minutes.
Meanwhile heat the rest of the oil in a frying pan and fry the mushrooms for 5 minutes, then generously season to taste and drizzle with truffle oil.
Purée the soup with the hand blender and season to taste.
Serve the soup in deep plates, add the fried mushrooms and sprinkle with cheese and the spring onion greens.
Lingil klõpsates lahkute ametlikult Philips Electronics Ltd. ("Philips") veebisaidilt. Kõik sellel saidil esineda võivad lingid kolmandate osapoolte veebisaitidele on esitatud ainult teie mugavuse huvides ja ei kujuta endast mingil juhul seost ega nendel lingitud veebisaitidel pakutava teabe heakskiitu. Philips ei anna mingeid kinnitusi ega anna mingeid garantiisid mis tahes kolmandate osapoolte veebisaitide või seal sisalduva teabe suhtes.
