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.