Jerusalem Artichoke Soup with White Truffle Oil

An earthy, nutty Jerusalem artichoke soup blended with luxurious white truffle oil and topped with fresh chives.

Soup Gluten Free Truffle Oil Jerusalem Artichoke

Estimated Nutrition

Calories

1174.3

kcal / serving

2348.6 kcal total

Carbs

32.7g

per serving

65.4 g total

Fat

115.3g

per serving

230.5 g total

Protein

5.6g

per serving

11.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

for sautéing

250

Butter

for whisking into soup

Liquids

250

Water

250

Chicken Stock

NutsSeeds

piece

tbsp

chopped, fresh

to taste

freshly ground, to taste

OilsFats

White Truffle Oil

few drops

Other

Truffle Juice

optional, few drops

Vegetables

Onion

sliced

400

Jerusalem Artichoke

peeled and cut into small pieces

Method

Melt 30g of butter in a saucepan and sauté the onions with a pinch of salt until soft.

Add 250ml of water, the chicken stock, Jerusalem artichokes, and bouquet garni to the pan.

Bring to a boil and cook for 20 minutes until the artichokes are soft.

Remove the bouquet garni, transfer the mixture to a blender, and process until fine.

Pass the purée through a fine sieve into a clean pan.

Whisk in the remaining 250g of butter and add the truffle oil and truffle juice.

Season with salt and pepper and serve garnished with fresh chives.