JERUSALEM ARTICHOKE SOUP
This hearty and delicious soup is by Martin Evans from the Wellocks at Home resident chef team. Jerusalem artichokes from this week's Best in Season Selection have an unparalleled silkiness when blended, making a luxurious soup. Perfectly finished with a drizzle of truffle oil and a chunky piece of bread to mop up every last mouthful.
500g Jerusalem artichokes, peeled
1 large onion, diced
2 garlic cloves, sliced
1 litre vegetable or chicken stock
100g Estate Dairy unsalted cultured butter
salt and pepper, to taste
Wellocks Special Branch White Truffle Oil, drizzle to serve
cheesecloth or a fine muslin
French for 'garnished bouquet', it is a bundle of fresh herbs used to infuse flavour into your cooking when preparing soups, stocks and casseroles. The bouquet is usually wrapped in a fine cloth or tied with string and cooked with the other ingredients, then removed prior to eating.
Peel the Jerusalem artichokes and place into cold water with a squeeze of lemon juice, this will prevent it from browning. Roughly chop the artichokes and place back into the water until required.
Drain the artichokes and then place the butter into a saucepan to melt. Add the diced onion, sliced garlic and artichokes into the butter and allow to sweat for 2-3 minutes.
Make the Bouquet Garni, placing the thyme and bay leaves into the cheesecloth or muslin and neatly rolling. Cut a piece of muslin or twine and secure the bundle.
Cover with stock and add the Bouquet Garni. If the mixture becomes too thick add a little more stock.
Place over a medium heat for 30 minutes to simmer.
Take off the heat and remove the Bouquet Garni and allow to cool slightly. Then liquidise until smooth and pass through a fine sieve.
- Serve with a drizzle of truffle oil and a chunky piece of bread.