Truffled Sunchoke soup
Ingridients
| A dozen sunchokes |
| 3-4 potatoes |
| 1-2 quarts chicken broth(homemade if possible) |
| Salt and white pepper , to taste |
| A few knobs butter or a few teaspoons heavy cream |
| 1 ounce grated truffle |
Method
Scrub and dice the sunchokes, along with potatoes, and throw in a pot with broth to cover. Simmer until tender and purée with an immersion blender, finishing off with salt, pepper, butter, and grated truffle. Serve decorated with a swirl of butter or heavy cream and a sliver or two of truffle.
