This week’s soup might just be the best one yet. I know I say that almost every week, but this one is seriously delicious! Packed full of the different flavours from the Jerusalem artichoke, porcini and the drizzle of truffle oil at the end.
Jerusalem artichokes look like ginger, boil like potatoes but taste like artichoke, I find them pretty amazing and love the surprising flavour. They were a bit of a pain to peel, but I actually made this soup during the weekend, in anticipation for today, so I had plenty of time.
Porcini mushrooms have this incredible, deep earthy smell and flavour that goes amazingly well with the subtle Jerusalem artichoke. As with most soups, it doesn’t look super fancy or elegant, but it’s so full of flavour that it would be well suited as a starter for a country-style dinner party.
Quickly rinse the dried porcini mushrooms in a sieve under running
water. Soak the mushrooms for 30 minutes. Peel and cut the Jerusalem artichokes
and potatoes into large pieces. Peel and roughly chop the shallot.
Put 750ml of the stock into a heavy based saucepan and cook the
vegetables and porcini for about 20-25 minutes. Blend soup by either using a
hand-held blender directly in the pan or by transferring it to a blender. Dilute
with the rest of the stock, white wine and cream. Season with salt and pepper
and cook for another 5-10 minutes. Season to taste, then divide among serving
bowls. Drizzle with a little truffle oil and sprinkle with fresh thyme leaves.