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Jerusalem artichoke soup with white truffle oil

Jerusalem artichoke soup with white truffle oil

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 4
Dietary: Egg-free Pregnancy-friendly

Jerusalem artichokes have a wonderful creamy texture, and an earthy, nutty flavour that blends perfectly with luxurious truffle oil.

By Michael Caines

From Christmas Kitchen

Ingredients

30g/1oz unsalted butter
70g/2½oz onions, sliced
250ml/9fl oz chicken stock
400g/14oz Jerusalem artichokes, peeled and cut into small pieces
1 bouquet garni
50g/1¾oz butter
few drops truffle oil
1 tbsp chopped fresh chives
salt and freshly ground black pepper

Method

Melt the butter in a saucepan, add the onions and a pinch of salt and cook gently until soft, without colouring. Add 250ml/9fl oz water, the chicken stock, artichokes and bouquet garni and bring to the boil. Cook for about 30 minutes. Once the artichokes are soft, remove the bouquet garni. Transfer to a blender and blend to a fine purée, then through a fine sieve if needed.
Whisk the butter into the soup, add a few drops of truffle oil, then season with salt and pepper.
Serve with a sprinkling of fresh chives.

Recipe tips

This recipe can be doubled or even tripled to suit. Just stick to one bouquet garni.