Jerusalem Artichoke Soup with Truffle Oil

On a recent trip to O’Briens Chop House in Lismore, Co. Waterford, I had a small taster of their Jerusalem Artichoke soup. Richard is a very gracious host who picked up on my heavy hints about wanting to try the soup but also wanting game terrine for my starter by letting me have a little cupful. It really stayed in my memory and I just had to make it when I got home. This is my version with a big nod of thanks to them for the inspiration…

(Serves 4, generously)

Ingredients:

350g Jerusalem Artichokes, scrubbed & trimmed, chopped

1 Onion, finely chopped

1 small Potato, chopped

2 small Carrots

2 sticks of Celery, leaves reserved

A handful of Parsley stalks

2 Bay leaves

500 ml Chicken Stock

50 ml milk

Knob of Butter

Glug of Olive Oil

To Finish:

Truffle Oil (if available but well worth it!)

Method:

Chop all the vegetables to a similar size so that they cook at around the same time

Melt the butter in a pot and add the olive oil

Add all the vegetables and sweat on a medium with the lid on for about 10 mins or until softened, stirring every now and then

Add the bay leaves, celery leaves and parsley stalks and stir over the heat for a minute or so

Add the chicken stock and bring to the boil, add a small amount of salt & pepper

Simmer for about 10 mins & Remove the bay leaves.

Using a hand blender or liquidizer, blitz until smooth

Add the milk and check the consistency & seasoning

Serve with a few drops of the Truffle Oil

 

Leave a Reply

Your email address will not be published. Required fields are marked *