Potato and parmesan soup with truffles

- Cook 2 chopped onions in a knob of butter until soft. Add 3 peeled and chopped potatoes, 500 ml vegetable or chicken stock and 300 ml whole milk, and simmer until tender.

- Whizz in a blender until smooth (you might need to add some water), stir in truffles paste or finely chopped whole truffles. Season with salt and pepper.

- Serve with chopped chives and shavings of parmesan.