Jerusalem artichoke soup
SERVES 4 | PREP 20 MINS | COOK 40 MINS | EASY | V
1kg jerusalem artichokes, unpeeled
1 tbsp olive oil, plus extra to serve
1 litre vegetable or chicken stock
500ml double cream
20ml white truffle oil
20g unsalted butter
300g wild mushrooms, roughly chopped
small handful of flat-leaf parsley, finely chopped
4 slices of toasted sourdough bread
1 Thoroughly scrub the artichokes to remove any grit, then finely slice. Heat the olive oil in a medium pan over a medium-low heat. Season the artichoke slices with salt and cook for 20 mins, stirring occasionally, until the they start to turn translucent and soften.
Add the stock (chicken stock will give a fuller flavour) and simmer over a low heat for 10 mins. Stir through the cream, then blitz the mixture with a hand blender until it’s
