with truffle essence
Recipe Components
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Base
Jerusalem artichoke soup base
250g Jerusalem artichokes, peeled and sliced
50g onions, sliced
25g unsalted butter
200ml water
200ml chicken stock (use vegetable if preferred)
1 bouquet garni (thyme, bay leaf and parsley tied together in cheesecloth)
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To finish
300g Jerusalem artichoke soup base
60g Jerusalem artichokes, peeled and diced into 1cm cubes
100g unsalted butter
Dash of white truffle oil
Chives, chopped
Salt and ground white pepper (seasoning to taste)
This soup perfectly blends this humble vegetable with the luxury of truffle essence – it’s delicious!
Season: October- March
Note: For vegetarians, replace the chicken stock with water.
Recipe MEthod
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For the base
Melt the butter in a sauce pan and add the onions with a pinch of salt.
Sweat the onions until soft without colouring.
Add the artichokes, stock, water and bouquet garni.
Bring to the boil and simmer until the artichokes are soft (approximately 20 minutes).
Remove the bouquet garni, and transfer to a blender to liquidise to a fine purée.
Pass through a fine sieve.
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To finish
Remove from the blender and heat your soup until piping hot,
Take your diced artichokes and boil in salted water for approximately two minutes, then drain and set aside for serving.
Take the soup off the heat and add the butter. Blend the soup until you get a cappuccino effect on top.
Check the seasoning and adjust if needed.
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To serve
Place the diced artichoke in the bottom of the soup bowl.
Ladle the soup over the diced artichoke.
Drizzle a dash of white truffle oil on top.
Garnish with the chopped chives.
Serve and enjoy!