Truffled Jerusalem Artichoke Soup
Deep and earthy tones of Jerusalem artichoke with highlights of shaved truffle.
3 free range eggs
1tbsp unsalted butter
1x 30g truffle (should be plenty for 4-6 portions)
Large pinch sea salt
2 turns of black pepper
Wisk eggs and cream until combined. Melt butter in a small non-stick pan over medium heat and add egg mixture; stir until moist curds form and remove from heat. Fold in some finely chopped truffle (about a teaspoon per serve), salt and pepper then serve on toasted sourdough with some truffle shavings on top.
Recipe by David Coomer