Jerusalem Artichoke & Cashew Soup
Cozy up this season with our delectable Jerusalem Artichoke & Cashew Soup! This creamy blend combines the earthy sweetness of sunchokes with the rich flavour of roasted garlic and cashews. A drizzle of white truffle oil adds a gourmet touch, making it easy to bring a taste of comfort to your kitchen.
Yield 3.5L
- peeled and small diced sunchokes - 680g (1.5 lbs)
- small diced celery - 350g
- small diced onions - 350g
- roasted cashews - 150g
- roasted garlic - 4 cloves
- 35% cream - 750ml
- chicken stock - 250ml
- salt - 15g
- pink pepper - 10g
- white truffle oil - 3tsp
- Step 1
Soak the cashews in hot water for an hour to soften them.
- Step 2
In a large pot over medium low heat add a splash of olive oil and wait 30 seconds for it to heat up.
- Step 3
Add the diced sunchokes, celery and onions and sweat for 10 minutes. Be careful not to get any color and adjust your heat accordingly.
- Step 4
Add the garlic and drained cashews. Continue to stir.
- Step 5
Add the chicken stock and with a wooden spoon scrape the bottom of the pot to remove any stuck on bits if they are present.
- Step 6
Add the cream, salt and pepper.
- Step 7
Turn the heat up to medium to bring the soup to a simmer, stirring occasionally. Ensuring nothing sticks to the bottom of the pot.
- Step 8
After 20 minutes fish out a piece of artichoke to check how cooked they are. Once they are soft and yield to pressure from a spoon, the soup is ready.
- Step 9
In stages, carefully add the soup to a blender and puree until completely smooth.
- Step 10
Bowl up your soup and garnish each with a few drops of white truffle oil.
