Jerusalem Artichoke Soup with Trompettes-des-Morts and Truffle Oil

Name: Jerusalem Artichoke Soup with Trompettes-des-Morts and Truffle Oil
Yield: Serves 4
Cuisine: Asia
Ingredients: 1 potato, finely diced about 500 ml (18 fl oz) vegetable stock; 12–16 trompettes-des-morts; few drops of truffle oil; 1 kg (2¼ lb) Jerusalem artichokes, halved; 2–3 tbsp olive oil, plus more for brushing; salt and white pepper; 2 leeks, trimmed and finely chopped; 2 tbsp chopped rosemary; 2 large knobs butter; 1 fennel bulb, core removed, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

We created this dish for our first Mushroom Fest and, Like the festival, it went down well. The idea was to use mushrooms in unusual ways as well as making the most of their individual flavours. The delicacy of the trompettes goes well with that of the truffle oil.

Ingredients

1 kg (2¼ lb) Jerusalem artichokes, halved
2–3 tbsp olive oil, plus

Asia
Gluten-free
Soup
Vegetarian
Mediterranean

Method

Preheat the oven to 200°C/400°F/gas mark 6. Brush the artichokes with oil and season well with salt and white pepper, then roast for about 30 minutes