Jerusalem Artichoke Velouté with Truffle Oil & Chive Cream

Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      55 min

Appears in
French Countryside Cooking

By Daniel Galmiche

Published 2021

  • About

Jerusalem artichokes are a delightful root vegetable that can be roasted, puréed or served, as here, in a velouté. When cooked this way, with a delicious chive cream, they become beautifully velvety and nutty and make a lovely creamy soup for a special occasion.

Ingredients

  • 25 g/1 oz unsalted butter
  • 1 shallot, finely diced

Method

  1. Melt the butter in a large saucepan over a low heat. Add the shallot and artichokes and cook for 5 minutes, stirring occasionally. Turn the heat up to high, add 1 l/35 fl oz/<