Jerusalem artichoke soup with white truffle oil
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
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