Jerusalem Artichoke Velouté with Truffle Oil & Chive Cream

Name: Jerusalem Artichoke Velouté with Truffle Oil & Chive Cream
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Serves 4
Ingredients: 125 ml/4 fl oz/½ cup whipping cream; 600 g/1 lb 5 oz Jerusalem artichokes, peeled and chopped; 400 g/14 oz white asparagus, peeled and woody ends discarded; 1 shallot, finely diced; 1 tbsp finely chopped chives; 6 drops of truffle oil; 25 g/1 oz unsalted butter; 1 baguette, sliced, to serve; 1–1.2 l/35–40 fl oz/4–4¾ cups Chicken or Vegetable Stock; sea salt and freshly ground black pepper

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

Starter
Soup
Vegetarian
Gluten-free

Method

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/<