Truffle & Artichoke Soup

Prep time: 35 mins | Serves: 4

Ingredients:

• 500g Jerusalem artichokes, peeled and sliced

• 150g onion, diced

• 10g garlic, sliced

• 20g butter

• 20g olive oil

• 150g potatoes, peeled and diced

• 1500g vegetable or chicken stock

• 150g double cream

• 4g sea salt

• 5g freshly ground black pepper

• 10g truffle oil (or more to taste)

• 10g chives, finely chopped (optional)

Method:

1. Heat the butter and olive oil in a large saucepan over medium heat. Add the onion and garlic, cooking gently for 5–6 minutes until soft and fragrant.

2. Add the Jerusalem artichokes and potatoes, stirring to coat in the buttery base for 2 minutes.

3. Pour in the stock and bring to a gentle simmer. Cook for 18–20 minutes until the vegetables are completely tender.

4. Add the cream, salt and pepper, then blend until smooth and velvety.

5. Taste and adjust — a little extra salt, pepper or cream depending on how rich you want it.

6. Ladle into bowls and finish with a delicate drizzle of truffle oil and a sprinkle of chives if you fancy.

Storage:

Once cooled, store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month. Reheat gently to keep it silky — avoid boiling after adding truffle oil.