BeebRecipes.co.uk
Archive of BBC Food Recipes

Jerusalem artichoke soup with white truffle oil

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Christmas Kitchen with James Martin
Jerusalem artichokes have a wonderful texture, with an earthy, slightly nutty flavour. Here they blend perfectly with the luxury of the white truffle oil.

Method


  1. Melt the butter in a saucepan, add the onions and a pinch of salt and cook gently until soft, without colouring. Add 250ml/9fl oz water, the chicken stock, artichokes and bouquet garni and bring to the boil. Cook for about 20 minutes. Once the artichokes are soft, remove the bouquet garni. Transfer to a blender and blend to a fine purée, then pass through a fine sieve.

  2. Whisk the butter into the soup, add a few drops of white truffle oil and some truffle juice (if using), then season with salt and pepper.

  3. Serve with a sprinkling of fresh chives.

Ingredients

  • 30g/1oz butter
  • 70g/2½oz onions, sliced
  • 250ml/9fl oz chicken stock
  • 400g/14oz Jerusalem artichokes, peeled and cut into small pieces
  • 1 bouquet garni
  • 250g/9oz butter
  • few drops white truffle oil
  • few drops truffle juice (optional)
  • 1 tbsp chopped fresh chives
  • salt and freshly ground black pepper

Shopping List

Jerusalem artichoke soup with white truffle oil

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Other


This link may stop to work if/when the BBC removes the recipes
This site is under development - You can use it, but some things are not completed and may not be quite right!