Directions

PREP 🥒

1. Fill the mixing bowl with cold water and the juice of half of the lemon.

2. Peel back the thick, green leaves off of the artichokes and tourne them.  Place the finished artichokes into the bowl with lemon.
3. Dice 2 cups of the cauliflower.
4. Peel and dice the shallot.
5. Wash and dice the button mushrooms.
6. Peel and dice 1 heaping cup of Yukon Gold potato.
7. Dice the artichokes.
8. Thinly slice the chives.

HOW TO COOK 🍳

1. Melt the butter in the large pot over medium heat.

2. Add the diced vegetables to the pot.  Lightly season with S&P Seasoning and stew until tender but without color.

3. Once the vegetables are tender, add the bone broth to the pot along with 2 cups of water.
4. Bring the soup to a boil and turn down to a simmer.
5. Drain the Truffle Carpaccio, reserving the oil, and add half of the Truffle Carpaccio to the simmering soup.
6. Simmer the soup for 30 minutes.
7. Transfer the soup to a blender, add half of the creme fraiche, and blend while hot.  Blend on high for 2 minutes.
8. Strain the soup through the fine mesh strainer into the 2 qt sauce pot and press with a ladle to make sure you get maximum yield.
9. Repeat this blending and straining process until all soup has been blended.

10. Reheat the soup and adjust the seasoning with S&P Seasoning, truffle oil, and lemon juice.

11. Ladle the soup into soup bowls, top with a dollop of creme fraiche, a few slices of Truffle Carpaccio, and a sprinkle of chives and enjoy alongside some crusty bread!!