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jerusalem artichoke soup

Cream of Jerusalem artichoke soup

This creamy, delicious soup serves 6-8 people as an appetizer.
Course Appetizer
Cuisine French
Author Johan Johansen

Ingredients

For soup:

  • A generous splash of olive oil
  • 60 grams of Pancetta finely chopped
  • One large shallot roughly chopped
  • One clove of garlic very roughly chopped
  • 500 grams of Jerusalem artichokes washed, pealed and cut into uniform pieces
  • 1 liter of chicken stock
  • 200 milliliters of heavy cream

Garnish:

  • A bit of leek
  • Fried rashers of thinly sliced Pancetta or bacon.
  • High quality extra virgin olive oil optional
  • Sherry vinegar optional

Instructions

  1. Put a heavy bottom pan over medium-low heat, add olive oil, Pancetta/bacon, shallot and garlic.
  2. Cook for a few minutes, stirring regularly until onions are shiny and soft, do now brown.
  3. Add Jerusalem artichokes and chicken stock, turn up heat and bring pot to a boil.
  4. Reduce heat to a simmer and cook uncovered for about half an hour or so until Jerusalem artichokes are tender.
  5. Strain out about half of the cooking liquid and reserve.
  6. Using an immersion blender, purée the cooked chokes, pouring in heavy cream and a few drops of truffle oil as you do.
  7. Season with salt, pepper and truffle oil to taste (careful, it's pungent stuff).
  8. If soup is too thick at this point, add some of the reserved cooking liquid to get texture right. Soup should be thick, but not a purée.

To serve:

  1. Heat soup through properly and pour into heated bowls.
  2. Garnish with fried Pancetta/bacon and thinly sliced raw leek.
  3. Optional: Top each bowl with a few drops of extra virgin olive oil (for taste) and a few drops of sherry vinegar (to cut through the richness).

Recipe Notes

Do NOT chop garlic too finely and do not under any circumstances crush it. The finer you chop or crush garlic, the more pungent the flavor. We want a subtle garlic note in this dish, not an overpowering assault. A very rough chop or simple a light press with your palm will do.