Michael Caines' Jerusalem Artichoke Soup with White Truffle Oil

Jerusalem Artichoke Season: November - March

This tuber vegetable bares no relationship to the city of Jerusalem, nor is it to be confused with the globe artichoke, they in fact related to the sunflower family and are one of my winter vegetable favourites. They can be treated much like potatoes roasted, mashed, fried, pureed or served cooked and cold in a salad, but I also love making a risotto with them too, making it a great vegetarian option.

Artichokes contain about 10% protein, no oil and very little starch but rich in carbohydrates. They are a great healthy choice for those that have diabetes as the contain insulin, with turns to fructose, giving a sweet flavour. It’s also high in Iron too.

I love Jerusalem artichokes and remember still to this day the first time that I tried them. My parents had returned from a holiday with bags of them ready to be planted, but not before doing so, some were served up with our Sunday roast. It has wonderful texture with an earthy and slightly nutty flavouring.

Winter time is brings you inside and craving for wholesome and comforting foods and there’s nothing better than a bowl of soup to eat those winter blues away. My soup recipe blends perfectly this humble vegetable with the luxury of the white truffle oil, its delicious!

Ingredients

Ingredients
70g onions, sliced
30g butter
250ml water
250ml chicken stock
400g Jerusalem artichokes, peeled and cut small
bouquet garni
salt
pepper

To finish
100g butter
white truffle oil
truffle juice (optional)
artichoke chips
chopped chives

Note, for vegetarians, replace the chicken stock with water.

Method

Artichoke chips
Slice the artichokes finely on a Chinese mandolin. Set your fryer at 140°C / Gas Mark 1 and fry until golden brown and crisp. Remove and place onto a tray lined with kitchen paper and sprinkle with a pinch of salt.

Method
In a saucepan sweat the onions, with the butter and a pinch of salt without colouring. Add the water, chicken stock, artichokes and bouquet garni and bring to the boil, check seasoning. Cook out for about 20 minutes. Once the pieces are soft remove the bouquet garni. Liquidise in a blender until a fine puree and pass through a fine sieve.

To Finish
Take the soup base and whisk in the butter; add a few drops of white truffle oil and some truffle juice (optional), season with salt and pepper.

Darts Farm

Michael Caines' Jerusalem Artichoke Soup with White Truffle Oil

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