Truffled Chickpea Soup

Ingredients:
1 onion (peeled and diced)
4-5 medium potatoes (peeled and diced)
150 ml white wine
5 cups of chicken stock (homemade or substitute with water)
1 bay leaf

2 tbsp white truffle oil)
1 can coconut milk
1 can chickpeas (drained and rinsed)
salt/pepper to taste

In a large pot heat oil with potatoes and onions over medium-high heat. Sautee until onions are translucent. Deglaze with white wine and add the chicken stock or water to cover the vegetables. Add the chickpeas, bay leaf and reduce the heat. Simmer over low heat for about 40-50 minutes until potatoes are cooked through. Add coconut milk and simmer for another 5-10 minutes. Transfer liquid into a high speed blender or food processor and puree until smooth. Transfer soup back into the pot and add salt, pepper and truffle oil to taste. Serve immediately. Do not store for longer than 2-3 days in the refrigerator.