Cardoon soup with black truffle Carpaccio recipes

Name: Cardoon soup with black truffle Carpaccio recipes
Ingredients: 3 tablespoons extra virgin olive oil; 1 medium Vidalia or Spanish onion – skinned, quartered and thinly sliced; 2 garlic cloves – skinned and finely chopped; 1/2 cup dry white wine; 8 oz (225 g) Yukon Gold potato (1 large) – peeled and cut in 1/2” cubes; 2 1/2 lbs (1.1 kg) blanched cardoons; 2 1/2 cups vegetable stock; 3 cups spring water; 1 1/4 teaspoons sea salt or to taste; ground black pepper; 8 Italian parsley sprigs & 6 thyme sprigs – tied in a bundle with kitchen string; 2 tablespoons crème fraîche; half a 2.8 oz (79 g) jar Black Truffle Carpaccio or truffle oil as garnish; 1/4 cup finely chopped chives as garnish