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Creamy Artichoke Soup with Black Truffle Infused Oil
This Creamy Artichoke soup finished with a drizzle of Black Truffle Oil is earthy, delicate and has just the right amount of richness.
Ingredients
1 small onion, chopped
2 cloves garlic, chopped
2 cans (14 oz each) artichoke hearts, drained
1 medium potato, peeled and diced
3 cups vegetable or chicken broth
½ cup heavy cream
Salt and black pepper, to taste
2–3 tbsp Sabatino Black Truffle Infused Oil
Shaved Parmesan, for garnish
Fresh herbs or microgreens, optional
Method
- Sauté. Heat the olive oil in a pot over medium heat. Add the onion and garlic and cook for 3–4 minutes, until soft.
- Simmer. Add the artichoke hearts, potato and broth. Bring to a boil, then reduce the heat and simmer for about 15–20 minutes, until the potato is tender.
- Blend. Blend the soup until completely smooth. Stir in the heavy cream and season with salt and pepper. Warm gently for another 2–3 minutes.
- Finish & serve. Divide among bowls and finish generously with Sabatino Black Truffle Infused Oil. Garnish with shaved Parmesan and fresh herbs, if desired.
- Tip: Add the truffle oil only after cooking to preserve its aroma and give the soup a more pronounced truffle finish.
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Creamy Artichoke Soup with Black Truffle Infused Oil
This Creamy Artichoke soup finished with a drizzle of Black Truffle Oil is earthy, delicate and has just the right amount of richness.
Read more