Cardoon soup with black truffle Carpaccio recipes

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 medium Vidalia or Spanish onion – skinned, quartered and thinly sliced
• 2 garlic cloves – skinned and finely chopped
• 1/2 cup dry white wine
• 8 oz (225 g) Yukon Gold potato (1 large) – peeled and cut in 1/2” cubes
• 2 1/2 lbs (1.1 kg) blanched cardoons
• 2 1/2 cups vegetable stock
• 3 cups spring water
• 1 1/4 teaspoons sea salt or to taste
• ground black pepper
• 8 Italian parsley sprigs & 6 thyme sprigs – tied in a bundle with kitchen string
• 8 Italian parsley sprigs & 6 thyme sprigs – tied in a bundle with kitchen string
• 2 tablespoons crème fraîche
• half a 2.8 oz (79 g) jar Black Truffle Carpaccio or truffle oil as garnish
• 1/4 cup finely chopped chives as garnish

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