Jerusalem Artichoke soup with Wild Mushroom and Truffle Oil

During the winter our bodies are at a higher risk of infection and illness, one way to be confident that our bodies will remain healthy no matter the weather, is by taking care of our guts health.

One way to take care of our health is by watching what we eat and at Dexan we have a fantastic Jerusalem Artichoke soup that along with being delicious will keep you healthy this winter

During the Black Friday week we are offering a buy 1 get 1 50% off on our Dexam Supreme collection with the code-SUPREME50, offer expires midnight Monday 27th November.

Jerusalem Artichoke soup with Wild Mushroom and Truffle Oil
PREP TIME 20 minutes COOK TIME 25 minutes MAKES 4
  • 1000g of peeled and finely sliced Jerusalem artichoke
  • 50g of unsalted butter
  • Oil
  • 800ml of whole milk
  • 800ml of water
  • Salt and sugar to season
  • Selection of wild mushrooms
  • Truffle oil

Preparation method

  1. In a large pan, melt the butter with a splash of oil.
  2. In the pan over a medium heat, add the artichokes with a pinch of salt to cook, cover for around 20 minutes until the artichokes have cooked but have not coloured.
  3. In the pan, add the milk and water before replacing the lid and leaving until it boils. When it begins to boil, reduce the heat and leave it to simmer for 10-15 minutes.
  4. In a blender, pour the ingredients from the saucepan in and blitz to create the soup. Pass the mixture through a sieve to remove any large lumps and season to taste.
  5. If you have brought dried wild mushrooms, you will need to soak them in hot water until they are plump and hydrated, if your mushrooms are fresh you can add them straight into the pan.
  6. In a frying add some butter with a touch of oil and fry the mushrooms.
  7. When the mushrooms have cooked to the texture you prefer, you can layer them on top of the soup and with the truffle infused oil, sparingly drizzle it over the soup.