Ingredients

• 30g/1oz unsalted butter
• 70g/2½oz onions
• sliced
• 250ml/9fl oz chicken stock
• 400g/14oz Jerusalem artichokes
• peeled and cut into small pieces
• 1 bouquet garni
• 50g/1¾oz butter
• few drops truffle oil
• 1 tbsp chopped fresh chives
• salt and freshly ground black pepper

Directions

• Melt the butter in a saucepan
• add the onions and a pinch of salt and cook gently until soft
• without colouring. Add 250ml/9fl oz water
• the chicken stock
• artichokes and bouquet garni and bring to the boil. Cook for about 30 minutes. Once the artichokes are soft
• remove the bouquet garni. Transfer to a blender and blend to a fine purée
• then pass through a fine sieve if needed.
• Whisk the butter into the soup
• add a few drops of truffle oil
• then season with salt and pepper.
• Serve with a sprinkling of fresh chives.