Soup Monday – Jerusalem Artichoke and Porcini Mushroom Soup

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.

Jerusalem Artichoke and Porcini Mushroom Soup

15g dried procini mushrooms
200ml luke warm water for soaking the mushrooms
800g Jerusalem artichokes
2 medium potatoes
1 shallot
1l mild chicken or vegetable stock
250ml white wine
100ml cream or crème fraiche
Salt & pepper to taste
Truffle oil for drizzling
A few thyme sprigs
 
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.
Serves 4.

Adapted from Anna and Fanny Bergenstroem’s Under The Walnut Tree.

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