Jerusalem Artichoke and Truffle Soup

  • 1 lb. Jerusalem artichokes
  • Juice of 1 lemon
  • 2 shallots, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 1 baking potato, peeled and chopped into chunks
  • 6 cups chicken stock
  • 1 Tbsp. white truffle oil, plus more to taste

Peel the Jerusalem artichokes with a vegetable peeler. Save the peels. Cut each Jerusalem artichoke tube into thirds. Put the prepared artichokes into a bowl filled with water and the lemon juice.

Put the peels into the chicken broth and simmer for 2 minutes. Remove and discard the peels, saving the stock.

In a clean soup pot over medium-high heat, sauté the shallot and garlic in 1 Tbsp. truffle oil for just a moment. Add in the potato chunks and the chopped Jerusalem artichoke pieces, then pour in the chicken broth and bring just to a simmer. Cook for 20 to 30 minutes, until the vegetables are very soft. Purée with an immersion blender, or mash with a potato masher for a chunkier version. Taste and adjust seasoning with salt, if desired. Ladle the soup into warm bowls and drizzle with truffle oil.

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