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.
4 Comments
Blue Apocalypse
6 July 2015 at 4:08 amSuch a great weekend away hanging out 🙂
Was so great to stock up at Newy's on the way back! I ended up roasting my artichokes first but kept the cauliflower as is 🙂
Queen of Bad Timing
6 July 2015 at 1:45 pmIt was so fun! I had a ball, and definitely am in love with that shop! Yum, I might try it again with roasted artichoke this time 🙂
Martine @ Chompchomp
10 July 2015 at 8:24 pmThis looks like such a wonderful winter warmer…it been so damn cold lately! Im such a sook and I cannot handle it!
Queen of Bad Timing
12 July 2015 at 12:45 pmI know I'm the same! It's so cold, I can't even bring myself to blog properly, my fingers get all cold and frigid.