Truffle Jerusalem Artichoke Cream Recipe

Ingredients

• 1 pound Jerusalem artichokes, peeled and chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tablespoons truffle oil
• Salt and pepper, to taste

Directions

1. In a large pot, sauté the onion and garlic over medium heat until soft, about 5 minutes.
2. Add the Jerusalem artichokes and broth to the pot. Bring to a boil, then reduce heat and simmer for 20-30 minutes or until the Jerusalem artichokes are tender.
3. Using an immersion blender or transfering the soup to a blender, puree the soup until smooth.
4. Return the soup to the pot and stir in the heavy cream and truffle oil. Season with salt and pepper to taste.
5. Allow the soup to simmer for an additional 5-10 minutes until heated through.
6. Serve hot with a drizzle of truffle oil and a sprinkle of chopped herbs, if desired.

Verdict

This Truffle Jerusalem Artichoke Cream is a rich and indulgent soup that is perfect for a special occasion or a cozy night in. The earthy flavor of Jerusalem artichokes combines perfectly with the subtle truffle oil, and the cream adds a luxurious texture to the soup. This dish is sure to impress!

Serving Suggestions

This soup is delicious on its own, but you can also pair it with a crusty bread or a light salad for a more complete meal. Garnish with chives or parsley to add a pop of color to your bowl.