Soup at BICE, Hilton Dubai Jumeirah Resort on 25 August, 2014
Ingredients
for one portion
200g Jerusalem artichoke
80g Leek
100g Potatoes
2g Summer Black Truffle
20g Truffle oil
100ml Cooking Cream
60ml Extra Virgin olive oil
30g Table salt
10g Black pepper
Method
- 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.