Jerusalem artichoke, wild mushroom and truffle soup
Serves: 6
Ingredients
- 150g wild mushrooms
- truffle oil
- 100g butter
- 1 white onion, finely diced
- 3 cloves garlic, finely chopped
- 2 sticks celery, sliced
- white of 1 leek, shredded
- 500g artichokes, peeled and sliced (keep under cold lemon water)
- 1 litre vegetable stock
- salt and pepper to taste
- 100ml double cream
Method
- Sauté the mushrooms on a high heat in a little truffle oil until soft but not mushy and set aside. Melt the butter in a thick-bottomed pan. Add the onion, garlic, celery and leek and sweat off on a low heat for 2-3 mins.
- Add the sliced Jerusalem artichokes and fry for a further 2-3 mins then add the vegetable stock. Cook on a low to medium heat until the vegetables are soft. Transfer the vegetables and mushrooms to a liquidiser or use a soup stick to purée until smooth. Season with salt and pepper then finish with cream to serve.
