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Put a heavy bottom pan over medium-low heat, add olive oil, Pancetta/bacon, shallot and garlic.
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Cook for a few minutes, stirring regularly until onions are shiny and soft, do now brown.
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Add Jerusalem artichokes and chicken stock, turn up heat and bring pot to a boil.
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Reduce heat to a simmer and cook uncovered for about half an hour or so until Jerusalem artichokes are tender.
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Strain out about half of the cooking liquid and reserve.
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Using an immersion blender, purée the cooked chokes, pouring in heavy cream and a few drops of truffle oil as you do.
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Season with salt, pepper and truffle oil to taste (careful, it's pungent stuff).
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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.