Thursday, 17 December 2009

Jerusalem Artichoke & White Truffle Oil Soup

Jerusalem Artichoke & White Truffle Oil Soup
serves 3

500g jerusalem artichokes, scrubbed, diced
100g potatoes, peeled, diced
1 1/2 tbsp butter
1 t+ white truffle oil
3 cloves garlic, crushed
600ml unsalted water
400ml vegetable stock
100ml soy cream or cream

In a large pot over medium heat, Melt butter with 1t truffle oil.
Add potatoes, jerusalem artichokes. Stir to coat. Cook 10 mins.
Add garlic. Stir well. Cook 5 mins or until garlic fragrant.
Add unsalted water, stock. Bring to boil.
Simmer about 30 mins or until potatoes & artichokes are tender.
Remove from heat and puree with a hand blender or in a processor.
Put soup back on low heat. Season.
Add cream. Stir well. Cook 5 mins.
Serve with a dash of truffle oil and some crusty white bread.

1 comment:

  1. I will be harvesting some Jerusalem artichokes soon, so this kinda soup is on my list to make.