Jerusalem Artichoke Soup with Truffle Essence

1. caramelize sugar in a saucepan until light brown. Pour in port wine and veal stock and cook uncovered to about 200 ml. Drain the truffles, reserving the stock. Chop truffles very finely. Stir cornstarch with a little water and thicken the port wine with it. Add the truffle and truffle stock and season with salt, pepper and truffle oil. Leave to cool until serving.

For the soup, finely dice the shallots. Clean Jerusalem artichoke, remove peel and coarsely chop. Remove the peel from the potato and coarsely chop. Heat butter and oil in a saucepan. Sauté shallots, Jerusalem artichoke and potato in it without coloring. Add vegetable stock and 300 ml water. Cook for 20 minutes over medium heat in a half-closed saucepan. Add whipping cream and cook for another 10 minutes. Finely mash soup with a hand blender and pour through a fine sieve into another saucepan. Season soup with salt, pepper and nutmeg and pour into cups. Serve the truffle essence separately with the soup.

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