Soup with sweet potato, truffle-flavoured olive oil and sweetened chestnut purée

Peel the sweet potatoes and cut them in big pieces.

Peel the yellow onion and cut it in thin slices.

Fry the onion in a big pot with 2 table spoons of Huile de Tous les Jours olive oil until it becomes golden.

Add the sweet potatoes and let them cook for 2-3 minutes.

You can now add 90 cl of boiling water and let it all simmer for 20-25 until the sweet potatoes become soft.

Cut the fire, drain your mixture of sweet potatoes and onion.

Using a handheld blender, mix your preparation until it gets the consistency of a thick soup.

Add to it the fresh cream and sweetened chestnut purée. Mix it well.

Season with a little pinch of Camargue fleur de sel salt and one more generous of red Phu Quoc pepper.

Pour your soup in soup plates and decorate each of them with a drizzle of White balsamic vinegar with white truffle and a drizzle of white truffle olive oil, as well as a pinch of summer truffle salt.