Truffled Jerusalem artichoke soup

2 of 5-a-day fibre freezable iron jerusalem artichoke soup truffle winter

N/A

Source

Ingredients

50g butter

2 onions , sliced

1kg Jerusalem artichoke , peeled and sliced

1l chicken stock

100ml double cream

a few drops of truffle oil , to taste, plus extra to serve

1 tbsp olive oil

80g leftover goose , shredded (optional)

Method

Heat the butter in a large saucepan. Fry the onions and artichokes for 10 mins or until the onions are cooked and the artichokes have softened. Add the stock and bring to the boil, then reduce the heat to a simmer, cooking for 15-20 mins until the artichokes are very tender.

Tip everything into a food processor with the cream and purée until smooth. Season with the truffle oil and some salt.Transfer to a saucepan to keep warm (or reheat later when needed).

Heat the olive oil in a non-stick frying pan over a medium heat. Add the shredded goose and slowly fry until crispy and golden.

Ladle the soup into bowls and top with a drizzle more truffle oil and the crispy goose, if you like.