Succulent Truffled Potato Stew

• 3 pounds new potatoes
• 2 each garlic finely chopped
• 1 each onions cut in half and dice
• 3 tablespoons carrots diced
• 3 tablespoons celery coarsely chopped
• 1 each leeks julienned
• 1 cup white wine dry
• 2 1/2 cups consomme vegetable
• 1 each thyme sprigs
• 1 x black pepper to taste
• 16 each asparagus tips
• 1 1/2 ounces truffles fresh
• 2 tablespoons chives finely chopped

1. Peel potatoes and dice into 1/2 inch cubes.
2. Transfer potatoes into a heavy saucepan and add garlic, onion, carrot, celery, leek, wine, consomme, thyme, and pepper.
3. If potatoes are not covered completely with liquid, add water.
4. Cover and gently cook until aretender and stew is thick, about 25 to 30 minutes.
5. (If stew becomes too dry add consomme or water) Ideally, potato stew should be served as soon as it is ready.
6. Serve it on a platter.
7. Garnish with asparagus tips, shave truffles over the potatoes, and sprinkle with chives.

potatoes, garlic, onions, carrots, celery, leeks, white wine, consomme vegetable, thyme, black pepper, truffles, chives

Taken from recipeland.com/recipe/v/succulent-truffled-potato-stew-35331 (may not work)