Artichoke & Chestnut Soup with Black Truffle Crème Fraiche

Artichoke & Chestnut Soup with Black Truffle Crème Fraiche

Servings: 4
Prep. Time: 15 minutes
Cook Time: 30 minutes

This Artichoke & Chestnut Soup, with Black Truffle Crème Fraiche, is a perfect warming, winter soup. The smooth and creamy texture and the flavourings of the artichokes pair well with truffle oil and it’s also simple and quick to make.


  • 1 tbsp. olive oil
  • 2 shallots, peeled and sliced
  • 1 leek, trimmed and sliced
  • 1 litre vegetable stock
  • 250g cooked chestnuts, roughly chopped
  • 500g Jerusalem artichokes, peeled and roughed chopped
  • 150g crème fraiche

For the Black Truffle Crème Fraiche:

  • 200ml crème fraiche
  • 30g truffles, chopped
  • 15ml black truffle oil
  • 1 tbsp. chives, chopped

To Serve:

  • Fried Jerusalem artichoke slices
  • Chestnuts, roasted and diced
  • Sliced black truffle
  • Truffle oil


  1. Heat the oil in large saucepan on a medium heat. Add the shallots and leeks and sauté, until beginning to soften, stirring occasionally.
  2. Add the vegetable stock and bring to a simmer. Add the chestnuts and artichokes and continue to simmer for about 20 minutes, or until the chestnuts and artichokes are tender.
  3. At the end of cooking, add the crème fraiche and stir through.
  4. Using the Cordless Pro Hand Blender, with the blending attachment, blend the soup until completely smooth. Return the pan to the heat, to warm through. Adjust the seasoning, if necessary.
  5. Make the black truffle crème fraiche by placing all the ingredients into the Mini Prep Pro. Process, using the chop button, for 30 seconds.
  6. To serve, pour the soup into 4 bowls. Place a dollop of the black truffle crème fraiche into the middle of each bowl.
  7. Garnish with fried Jerusalem artichoke slices, roasted and diced chestnuts, sliced black truffle and drizzle with a little truffle oil.