Truffled Cauliflower and Jerusalem Artichoke Soup

Ingredients 
15g fresh truffle 
250mL cooking cream 
1 tbsp oil 
1 brown onion sliced thinly  
2 cloves garlic crushed 
1 cauliflower chopped roughly 
3-4 medium Jerusalem artichokes peeled and chopped roughly 
1L vegetable stock 
Handful of roasted hazelnuts chopped  
Optional, fresh truffle to garnish 
Salt to season 
Serves 4

Method  

1. The day before, slice truffle into cream and allow to infuse.
2. Strain off truffle and set aside cream. 
3. In a large saucepan heat oil on medium heat. Add onion and garlic and sauté until translucent. 
4. Add the cauliflower, Jerusalem artichoke and stock. 
5. Simmer until the vegetables are soft, approximately 20 minutes. 
6. Add the truffle infused cream and simmer for a further 5 minutes. 
7. Blend until smooth. Season as needed. 
8. Serve and top with roasted hazelnuts and freshly grated truffle.