Bbc Recipe Jerusalem Artichoke Soup. Add butter and mix another minute. Melt the butter in a saucepan add the onions and a pinch of salt and cook gently until soft without colouring.
Meanwhile in a large pan bring the stock to the boil add the potato and simmer for 5 10 mins until tender. A few drops of truffle oil to taste plus extra to serve. Bake for 30 mins until tender.
Add 250ml 9fl oz water the chicken stock artichokes and bouquet garni and bring.
Put everything to blender and mix on maximum speed for 1 minute. A few drops of truffle oil to taste plus extra to serve. Add the garlic to the saucepan stir and cook for one minute. 1000g of jerusalem artichoke peeled and finely sliced.