Thursday, 10 December 2009

Jerusalem Artichoke Soup with Truffle Oil


700g Jerulalem artichokes
Large knob butter
1 onion, finely chopped
1 potato, diced
750ml vegetable stock
100ml double cream
2 tbsp truffle oil
2 tbsp chives, finely chopped
Salt and freshly ground black pepper


Put the artichokes in a pan of salted water, bring to the boil, reduce to a simmer and cook for 8 minutes. Drain and set aside.

Melt the butter and add the onion and diced potato, cover and sweat gently until soft.

Peel and mash artichokes, stir into the soup add stock and simmer, covered, for 20 minutes.

Puree the soup then pass it through a sieve.

Serve in warmed bowls and drizzle with truffle oil, garnish with chopped chives.

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