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
- 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