Jerusalem Artichoke, Wild Mushroom and Truffle SoupComments Off on Jerusalem Artichoke, Wild Mushroom and Truffle Soup
Packed full of earthy yet delicate flavours, this stunning Jerusalem Artichoke, Wild Mushroom and Truffle Soup is perfect for those colder Spring evenings that sneak up on you and is also quick and easy to make.
We are always trying to champion zero-waste cooking and this recipe is a great opportunity for this. This Jerusalem Artichoke, Wild Mushroom and Truffle Soup is a great way to use up different bits of chicken because you can make the most of the thigh skins or you can use leftover chicken to make a homemade stock. It could be served as a dinner party starter, or a light weekday lunch or dinner – the choice is yours!
Jerusalem Artichoke season runs from March to May and the Wild Mushroom season kicks off in late April to early May so this dish makes a great ode to British produce.
If you like to meal prep then this recipe is ideal because you can bulk up the components and save portions for later in the week or freeze for another day! We used our Copper Tri-Ply 24cm Stock Pot for this recipe and you can see what we love about the range here. Don’t forget that our stock pots come in Copper Base and Stainless Steel Tri-Ply too.
Cooking time: 30 minutes
Prep time: 15-20 minutes
- 4x chicken thigh skins
- 700g artichokes, peeled and thinly sliced
- 250ml milk
- 300ml chicken stock
- 1x onion finely chopped
- 1x bay leaf
- 30g butter
- 150g wild mushrooms
- 100ml double cream
- Pinch of white pepper
- ¼ tsp nutmeg, grated
- Chopped parsley to garnish
- Drizzle of truffle oil
- Copper Tri-Ply 24 cm Stock Pot
- Chopping board
- Wooden spoon
- Pre-heat the oven to 180 degrees.
- Melt the butter in the stock pot over a low to medium heat and add the onions with the bay leaf, plus a pinch of salt, then fry for 5-8 minutes until they soften and turn translucent.
- Add the Jerusalem artichokes with a pinch of salt and fry for a further 5 minutes and then add the chicken stock and milk. Simmer gently until the Jerusalem artichokes turn soft.
- Place the chicken skin side down on a chopping board and scrape off any excess fat and meat using a small, sharp knife.
- Lay the skin stretched out on a greaseproof lined roasting tin and sprinkle it with some salt. Then, put another sheet of greaseproof paper on top of the skins and weigh it down with another tray. Roast in the hot oven for 10 minutes until crispy and golden then set aside.
- Add a splash of oil to the frying pan and fry the wild mushrooms until crispy then set them aside.
- Blend the Jerusalem artichoke soup until smooth, then season with salt and white pepper plus the nutmeg. Fold through the double cream.
- Ladle the soup into bowls, then swirl over truffle oil and garnish with the mushrooms, crispy chicken skin and chopped parsley.
If you have tried this recipe out then let us know what you thought!