And I am not the only one to say so as I have made it out of the blue for a week night guest. I love to use local produce and try to give some kick and play with flavours.
This particular soup has been made with Jerusalem Artichokes (Topinamb(o)ur also called ‘soleil vivace’ in French…’sunroot or sunchoke, less pretty in English) and some celery root.
List of ingredients for 3 bowls as a starter :
– 1 shallot
– 1 half peeled celery root
– About 300 grammes blanched Jerusalem artichokes (Razzie’s tip : they are easier then to peel and to keep the maximum of the produce)
– 500 ml almond milk
– Salt and pepper
– a few drops of truffle oil
Sorry I only have one photo but honestly it is so easy to do and after one spoon, you forget than you need to shoot pix for the blog 😉
– Once your Jerusalem Artichokes are blanched and peeled, cut in cubes the celery root. More flavour than you think people, believe me!
– Peel the shallot. In a pan, with one tablespoon olive oil, sauté the shallot a few minutes, then add up your veggies. Let them cook on medium heat until a bit browned.
– Season with salt and pepper
– Pour the almond milk just to top your casserole. Let simmer for about 30 minutes.
– With a hand blender, go for it, until it is smooth and looks like a velouté. If you feel it is too thick add up a bit of the milk love and let it cook for another 5 minutes. If too think, then let it reduce another 10 to 15 minutes.
– then the real trick here is to add up a few drops of white truffle oil (easy on the hand, a drop or two go a long way, people….) and there you have it! A slice of paradise!
Once you have the consistence of a soup, get your favourite bowls 🙂
For a bit of crunchiness add up a tablespoon of roasted pine nuts.
Anytime of the week. Super easy and delicious!