Jerusalem Artichoke Soup with Mushrooms
RECIPE
JERUSALEM ARTICHOKE SOUP WITH MUSHROOMS
Serves: 4
Prep Time: 45 Minutes
Cook Time: 30 Minutes
INGREDIENTS
2 shallots
1 clove garlic, crushed
250g Jerusalem artichokes
25g oyster mushrooms
25g chestnut mushrooms
500ml vegetable stock
Truffle oil
Olive oil
Salt for seasoning
METHOD
- Slice the shallots and the Jerusalem artichokes — leaving the skin on the artichokes.
- Cook the shallots over a medium heat with a little olive oil.
- Once softened add the crushed garlic.
- After 2 minutes add the sliced artichokes.
- Allow to cook for 5 minutes then add the vegetable stock.
- Bring to the boil and once the artichokes are soft, blend until smooth. Season to taste.
- Slice the mushrooms and cook over high heat with a little olive oil and salt.
- Pour the soup into a bowl, top with the mushrooms and drizzle on a little truffle oil.