I am definitely a seasonal eater, both in terms of produce and in terms of what type of food I fancy. During spring and summer I can’t get enough of fresh salads, and in the winter it feels like no amount of hot soup can warm me up enough, so I eat it all the time.

This time, in between winter and spring, I crave lighter foods such as salads combined with warm hearty dishes to warm me up. But not too hearty. Instead I try and make those dishes seem lighter by adding lemon or just some fresh parsley. In this soup I used both and some ricotta and truffle oil, and yes, the soup really is like that warmer spring coat you start to wear when you just can’t stand the heavy winter coats anymore; it still keeps you warm but doesn’t feel that heavy.

Potato soup with lemon and truffle ricotta, serves 4 as a starter or 2-3 as a maincourse

4 large potatoes, Maris Piper or King Edward

1/2 red onion

chicken or vegetable stock

50 ml milk

50 ml single cream

zest from 1/2 lemon

salt, black pepper

To serve:

100 g ricotta

truffle oil

chopped parsley

salt, black pepper

Peel the potatoes and cut into equal sized pieces. Rinse the starch away. Slice or chop the onion roughly and fry without browning in some oil in a large pan. Add the potatoes and fry without browning for a minute or so. Pour in the stock so it just about cover the potatoes. Boil with the lid half on for about 20 minutes or until the potatoes are very soft. Mix until you have a smooth puree. Add milk and cream and bring to the boil. Adjust the thickness with more milk or stock. Add the lemon zest, salt and pepper. 

Mix the ricotta with enough truffle oil for the flavour to really come through. Season. 

Pour the soup into bowls. Add a spoonful of ricotta, drizzle with a few drops of truffle oil and dust with some chopped parsley.