Jerusalem artichoke, wild mushroom and truffle soup


Jerusalem artichoke, wild mushroom and truffle soup
Serves: 6
  • 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
  1. 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.
  2. 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.


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