Jerusalem Artichoke Soup

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

Jerusalem Artichoke Soup

Servings:

Keywords: Soup

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hours 0 mins

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

  1. Soak the Jerusalem Artichokes for 20 minutes and then scrub with a brush or peel then slice.
  2. 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.
  3. 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.
  4. 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