Jerusalem artichoke soup

with truffle essence

This soup perfectly blends this humble vegetable with the luxury of truffle essence – it’s delicious!

Season: October- March

Note: For vegetarians, replace the chicken stock with water.


Jerusalem artichoke soup base

250g Jerusalem artichokes, peeled and sliced

50g onions, sliced

25g unsalted butter

200ml water

200ml chicken stock (use vegetable if preferred)

1 bouquet garni (thyme, bay leaf and parsley tied together in cheesecloth)


To finish

300g Jerusalem artichoke soup base

60g Jerusalem artichokes, peeled and diced into 1cm cubes

100g unsalted butter

Dash of white truffle oil

Chives, chopped

Salt and ground white pepper (seasoning to taste)

For the base

Melt the butter in a sauce pan and add the onions with a pinch of salt.

Sweat the onions until soft without colouring.

Add the artichokes, stock, water and bouquet garni.

Bring to the boil and simmer until the artichokes are soft (approximately 20 minutes).

Remove the bouquet garni, and transfer to a blender to liquidise to a fine purée.

Pass through a fine sieve.

To finish

Remove from the blender and heat your soup until piping hot,

Take your diced artichokes and boil in salted water for approximately two minutes, then drain and set aside for serving.

Take the soup off the heat and add the butter. Blend the soup until you get a cappuccino effect on top.

Check the seasoning and adjust if needed.



To serve

Place the diced artichoke in the bottom of the soup bowl.

Ladle the soup over the diced artichoke.

Drizzle a dash of white truffle oil on top.

Garnish with the chopped chives.

Serve and enjoy!