When we were driving back home we stopped by a little shop called Newwies, with all of us stocking up on fresh fruit and vegetables at half the cost of what you’d pay in Perth! And so fresh you could practically smell the earth on the flesh. It was here we all couldn’t help but purchase some jerusalem artichoke and cauliflower amongst other items – the idea of soup was just too tempting an accompaniment for the fresh truffles we’d brought home with us.
I was excited to set about in the kitchen preparing this. There’s so many ways to tackle a soup like this – do you roast the vegetables first and then cook them down in a soup? Yes – usually this is my approach. But I wanted to try the flavour if I took a simpler approach – and so this recipe evolved. It turned out beautiful – creamy and rich. The pungent earthiness of the truffles lends itself so well to the robust artichoke flavour, and the slight sweetness of the cauliflower. This is the kind of soup that is decadent and rich, without being overcomplicated.
If you decide to make it, I highly recommend you get veggies as fresh as possible – it’s a must for something like this that relies so heavily on the natural flavours of the produce. And more than anything, I hope you enjoy it – and it warms you from your heart to your toes in these chillier months.