Truffled Jerusalem artichoke soup
Ingredients (makes 15-20 canapes)
- 600g Jerusalem artichoke, peeled, diced and placed into water with half a lemon
- 500ml vegetable stock
- 1 clove of garlic
- 200ml double cream
- 50g unsalted butter
- Salt and pepper
- 10g black truffle, thinly shaved on mandolin
- 20ml black truffle oil
- Place a medium sized pan over a medium heat and add half of the butter. Once the butter has melted, add the jerusalem artichoke and the garlic clove and sweat off for five minutes, taking care they don’t become too brown. Add the vegetable stock and the double cream and bring to a simmer for 30 minutes.
- Season to taste and blend in food processor with the remaining butter then pass the soup through a chinois. When you are ready to serve, pour into shot glasses and top with a black truffle shaving and a drizzle of the truffle oil.