1/2 medium onion
7 oz green beans
2 medium carrots
4 large potatoes
1 - 1/2 oz thinly sliced truffles (Tuber melanosporum)
Salt and pepper to taste
Chop vegetables and boil in about 2 quarts of water with salt and pepper for about 30 minutes. Purée to fine consistency.
Meanwhile, keep the sliced truffles in their juice from the can, and add a jigger of Madeira or Oporto wine (optional).
Serve very hot, adding the truffle slices decoratively. Sprinkle some of the truffle juice over the purée.
Dice size cubes of fried bread can also be added for decoration.
Recipe courtesy of Spain GourmeTour magazine.