Jerusalem artichoke soup with toasted buckwheat, pickled shallot, cress and truffle oil
Jerusalem artichoke soup with toasted buckwheat, pickled onion, cress and truffle oil
Serves 4 as a first course
500 g Jerusalem artichoke
1 garlic clove
3 dl water
2 dl creamy oat milk
230 g cooked white beans
1 tbsp cold pressed olive oil
1 tsp apple cider vinegar
Salt and freshly ground black pepper
1 dl water
1/2 dl apple cider vinegar
1 tbsp honey
2 tbsp truffle oil
1 dl dried whole buckwheat
Peel and chop onion and garlic. Fry in oil until soft in a sauce pan. Peel the Jerusalem artichokes and cut in to smaller pieces. Add to the onion together with the the water and oat cream. Bring to a boil and let simmer until the Jerusalem artichokes are soft, takes about 15 minutes. Add the white beans when 5 minutes remains. Mix to a smooth soup with an immersion blender. You might want to add a bit more water to get your desired consistency. Add apple cider vinegar, salt and pepper to taste.
Pickled shallot: Bring water, vinegar and honey to a boil. Remove from the heat, add the shallots and put on a lid. Let sit for 10 minutes.
Toasted buckwheat: Put the buckwheat in a fine mesh strainer. Bring some water to a boil and then pour over the buckwheat. Rinse with cold water and let drain for a few minutes. Toast in a dry pan, on medium heat, until golden and crisp. Let cool.
Serve the soup drizzled with truffle oil, topped with pickled shallots, toasted buckwheat and cress. Serve with crispy seed crackers!