Artichoke & Chestnut Soup with Black Truffle Crème Fraiche

Artichoke & Chestnut Soup with Black Truffle Crème Fraiche

Ingredients:

Jerusalem Artichoke & Chestnut Soup

  • 15 ml Olive oil
  • 1 Medium banana shallot, peeled and quartered
  • 1 Leek, peeled and quartered
  • 1 Litre vegetable stock
  • 250g Chestnuts, cooked and peeled
  • 500g Jerusalem artichokes, peeled and quartered
  • 150g Crème fraiche

 

Black Truffle Crème Fraiche

  • 200ml Crème fraiche
  • 30g Truffles, chopped
  • 15 ml Black truffle oil
  • 1 tbsp Chives, chopped

Directions:

Jerusalem Artichoke & Chestnut Soup

  1. Set the Soup Maker on Low for 30 minutes, then add the olive oil to the non-stick plate.
  2. Add the banana shallots and the white ends of the leek, cover the Soup Maker with lid and increase the heat to Simmer. Use the Pulse function every 20-30 seconds to combine.
  3. After 4 minutes add the vegetable stock and increase heat to High.
  4. After 5 minutes add the chestnuts and artichokes, reduce the heat to Simmer and leave for the remainder of the cycle.
  5. At the end of cooking add the crème fraiche and blend on setting 2 until smooth.
  6. To serve garnish with fried Jerusalem artichoke slices, roasted and diced chestnuts, sliced black truffle and a drizzle of truffle oil.

 

Black Truffle Crème Fraiche

  1. Place all the ingredients in a food processor and chop for 30 seconds.