Jerusalem Artichoke Soup With White Truffle Oil
Creamy Jerusalem Artichoke Soup brings a luxurious touch to your table with its velvety texture and earthy flavors. This elegant soup is made by simmering Jerusalem artichokes with onions and chicken stock, then blending them until smooth and creamy. Infused with the richness of butter and a hint of truffle oil, each spoonful of this soup is a delight for the senses. Finished with a sprinkle of fresh chives for a burst of freshness, this soup is perfect for a cozy dinner or a special occasion.
— Constant Cookbook
Ingredients
- 30g/1oz butter
- 70g/2½oz onions
- 250ml/9fl oz chicken stock
- 400g/14oz Jerusalem artichokes
- 1 bouquet garni
- 250g/9oz butter
- few drops white truffle oil
- few drops truffle
- 1 tbsp chopped fresh chives
- salt and freshly ground black pepper
Instructions
- 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 pass 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.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2
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