Here’s my recipe for jerusalem artichoke soup with chestnut and truffle oil – good news for everyone, it’s a relatively easy starter to make – takes circa 30mins -20mins to soften the artichokes+onions and 10mins to re-heat and serve.
p.s: read it was difficult to clean jerusalem artichokes but I lucked out with some clean ones (good on you harrods!) and a really good veg peeler (kuhn rikon).
- 250g of jerusalem artichokes
- 1/2 or 50g of onion (diced)
- 250g of chicken stock
- 100ml of water
- white truffle oil
- seasonings: salt
- window dressing aka garnish: parsley
1. these are main ingredients in artichokes soup (visually):
2. First, clean, peel and cube the jerusalem artichokes; then dice the onions.
3. melt the butter in a heavy bottomed saucepan, cover and sweat the onions+artichokes til tender (turning it occassionally); turn up heat after 10 mins, pour 250ml of chicken stock and 100ml of water. Bring to boil, reduce heat then boil for another 10mins or so until artichokes yield when you poke with fork.
4. Blend stock and artichokes.
5.Re-heat pureed soup, add 2 tablespoon of milk (or double cream, up to you)- taste, add salt and adjust.
6. Add chopped chesnut, parsley and serve with a dash of truffle oil.
The soup has a rich and velvety texture and from now on, this will be one of my favorite winter starter dishes (until I find another worthy contender of course) 😉