Ingredients

Steps

• Melt 30g of butter in a saucepan and sauté the onions with a pinch of salt until soft.
• Add 250ml of water, the chicken stock, Jerusalem artichokes, and bouquet garni to the pan.
• Bring to a boil and cook for 20 minutes until the artichokes are soft.
• Remove the bouquet garni, transfer the mixture to a blender, and process until fine.
• Pass the purée through a fine sieve into a clean pan.
• Whisk in the remaining 250g of butter and add the truffle oil and truffle juice.
• Season with salt and pepper and serve garnished with fresh chives.