Truffled Jerusalem artichoke soup recipe | Good Food
Velvety smooth and supremely comforting, this winter soup makes the most of this underrated root, and celebrates any glorious leftover game birds
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Cooking tools:
- Food processor
- Saucepan
- Nonstick skillet
- Ladle
- Serving bowl
- Stove
- Chef's knife
- Cutting board
- Peeler
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)
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