Jerusalem artichoke soup | Michael Caines Collection
with truffle essence Recipe Components - BaseJerusalem artichoke soup base 250g Jerusalem artichokes, peeled and sliced 50g onions, sliced 25g unsalted butter
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Cooking tools:
- Blender
- Fine-mesh sieve
- Cheesecloth
- Kitchen scale
- Saucepan
- Pot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Colander
- Ladle
- Soup bowl
- Measuring cup
- Butcher's twine
Ingredients
- 250g Jerusalem artichokes, peeled and sliced
- 50g onions, sliced
- 25g unsalted butter
- 200ml water
- 200ml chicken stock (use vegetable if preferred)
- 1 bouquet garni (thyme, bay leaf and parsley tied together in cheesecloth)
- 300g Jerusalem artichoke soup base
- 60g Jerusalem artichokes, peeled and diced into 1cm cubes
- 100g unsalted butter
- Dash of white truffle oil
- Chives, chopped
- Salt and ground white pepper (seasoning to taste)
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