Jerusalem Artichoke Soup

March 16, 2015 1 502 Views


  • 4 cupsof Jerusalem artichokes
  • 1 cupof chopped onion
  • 1/4 cupof celery
  • 1/4 cupof chopped leek
  • 1/10 cupof oil
  • 1/6 cupof butter
  • 6 cupsof chicken stock
  • 1/10 cupof thyme
  • 2 cupsof water
  • 1/8 cupof lemon juice
  • For potatoes wafers
  • 1 cupof sliced potato
  • 1/8 cupof butter
  • 1/10 cupof thyme
  • For truffle Chantilly
  • 3/4 cupof cream
  • 1/10 cupof truffle oil
  • 1/4 cupof truffle paste


  1. Peel the artichokes from the skin. Next, slice them and add to prepared water with lemon halves. Leave them for 5 minutes.

  2. Next, put some oil and butter into a pan at medium heat. Add chopped onion, celery, and leeks. Now, add chopped artichokes and cover them with chicken stock. Boil it for 15-20 minutes until artichokes are soft.

  3. Then, season soup with salt. Transfer it from pan to a blender and blend until smooth. Pour the mixture through a sieve.

  4. In order to make potato wafers, slice a peeled potato. Place some parchment paper on a baking tray. Place there the potato. Put butter and thyme on top. Cover with another parchment paper and place it to the oven. Cook it at 175 degrees for 15 minutes.

  5. For truffle Chantilly, pour the cream into a bowl, and whisk it until some foam. Next add truffle oil and paste. Keep it aside.

  6. For the plating, pour the soup, put truffle Chantilly on top and garnish it with potato wafers. Have a nice meal!

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