Jerusalem Artichoke Soup

Name: Jerusalem Artichoke Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 50 g butter; 1 large onion, sliced; 1 kg Jerusalem artichoke, soaked, scrubbed/peeled and sliced; 1 litre vegetable or chicken stock; 100 ml cream; 0 a few drops of Trubel Truffle Oil, to taste, plus a drizzle to serve

[[ recipeID=recipe-8klgi9qln, title=Jerusalem Artichoke Soup ]]

Ingredients

Instructions

Ingredients

50 g butter
1 large onion, sliced
1 kg Jerusalem artichoke, soaked, scrubbed/peeled and sliced
1 litre vegetable or chicken stock
100 ml cream
a few drops of Trubel Truffle Oil, to taste, plus a drizzle to serve

Instructions

Soak the Jerusalem Artichokes for 20 minutes and then scrub with a brush or peel then slice.
Heat the butter in a large saucepan. Add the onions and artichokes, fry for 10 mins … until the onions are cooked and the artichokes have softened. Add the stock and bring to the boil, then reduce the heat to a simmer, cooking for 15-20 mins until the artichokes are very tender.
Allow to cool slightly then pour everything into a food processor with the cream and purée until smooth, season with the truffle oil and some salt.
Pour the soup into bowls & top with a drizzle more truffle oil and some chopped chives then serve with warm sourdough oozing with melted butter.

Notes

For non-dairy version you can swap the cream for either coconut cream / coconut yoghurt