for one portion
200g Jerusalem artichoke
2g Summer Black Truffle
20g Truffle oil
100ml Cooking Cream
60ml Extra Virgin olive oil
30g Table salt
10g Black pepper
- Peel and cut all the vegetables in cubes
- In a big pot heat some oil and sauté all the vegetables for 10 minute until tender and gold
- Fully cover with hot water and cook for 20minutes.
- Add the cream and blend. Serve in a soup plate and shave same black truffle on the top. Serve with truffle oil.