Soups
Artichoke & Chestnut Soup with Black Truffle Crème Fraiche
Artichoke & Chestnut Soup with Black Truffle Crème Fraiche
4
This Artichoke & Chestnut Soup, with Black Truffle Crème Fraiche, is a perfect warming, winter soup. The smooth and creamy texture and the flavourings of the artichokes pair well with truffle oil and it’s also simple and quick to make.
Ingredients
- 1 tbsp. olive oil
- 2 shallots, peeled and sliced
- 1 leek, trimmed and sliced
- 1 litre vegetable stock
- 250g cooked chestnuts, roughly chopped
- 500g Jerusalem artichokes, peeled and roughed chopped
- 150g crème fraiche
For the Black Truffle Crème Fraiche:
- 200ml crème fraiche
- 30g truffles, chopped
- 15ml black truffle oil
- 1 tbsp. chives, chopped
To Serve:
- Fried Jerusalem artichoke slices
- Chestnuts, roasted and diced
- Sliced black truffle
- Truffle oil
Preparation
- Heat the oil in large saucepan on a medium heat. Add the shallots and leeks and sauté, until beginning to soften, stirring occasionally.
- Add the vegetable stock and bring to a simmer. Add the chestnuts and artichokes and continue to simmer for about 20 minutes, or until the chestnuts and artichokes are tender.
- At the end of cooking, add the crème fraiche and stir through.
- Using the Cordless Pro Hand Blender, with the blending attachment, blend the soup until completely smooth. Return the pan to the heat, to warm through. Adjust the seasoning, if necessary.
- Make the black truffle crème fraiche by placing all the ingredients into the Mini Prep Pro. Process, using the chop button, for 30 seconds.
- To serve, pour the soup into 4 bowls. Place a dollop of the black truffle crème fraiche into the middle of each bowl.
- Garnish with fried Jerusalem artichoke slices, roasted and diced chestnuts, sliced black truffle and drizzle with a little truffle oil.