- 1.5 kg jerusalem artichokes
- 500 ml milk
- 500ml double cream
- truffle oil
- salt
- butter 150g
Artichoke soup
Ingredients
Method
scrub & wash the artichokes
thinly slice the artichokes and place in the pan with the milk & cream bring to the boil and simmer aprox 25 30 mins until they are tender
drain the artichokes place in the thermo & puree the artichoke adding butter,milk & cream
pass season salt & truffle oil
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