Truffled Jerusalem artichoke soup
By Tom Kerridge
Velvety smooth and supremely comforting, this winter soup makes the most of this underrated root, and celebrates any glorious leftover game birds
-
Prep:25 mins
Cook:35 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 556
-
fat 32g
-
saturates 17g
-
carbs 45g
-
sugars 28g
-
fibre 7g
-
protein 19g
-
salt 0.9g
Ingredients
- 50g butter
- 2 onions, sliced
- 1kg Jerusalem artichoke, peeled and sliced
- 1l chicken stock
- 100ml double cream
- a few drops of truffle oil, to taste, plus extra to serve
- 1 tbsp olive oil
- 80g leftover goose, shredded (optional)
Method
Heat the butter in a large saucepan. Fry the onions and artichokes for 10 mins or until the onions are cooked and the artichokes have softened. Add the stock and bring to the boil, then reduce the heat to a simmer, cooking for 15-20 mins until the artichokes are very tender.
Tip everything into a food processor with the cream and purée until smooth. Season with the truffle oil and some salt.Transfer to a saucepan to keep warm (or reheat later when needed).
Heat the olive oil in a non-stick frying pan over a medium heat. Add the shredded goose and slowly fry until crispy and golden.
Ladle the soup into bowls and top with a drizzle more truffle oil and the crispy goose, if you like.
