Jerusalem Artichoke Soup With Truffle Oil: A Festive Recipe

If you're looking for a sophisticated hot appetizer to serve at a holiday meal, try our recipe for Jerusalem artichoke soup! Although this ancient vegetable sometimes gets a bad reputation, it has a mild flavour reminiscent of artichokes. We suggest you discover an easy recipe for Jerusalem artichoke soup with truffle oil.

Ingredients

Here are the ingredients needed to make Jerusalem artichoke soup with truffle oil for 4 people:

500 g Jerusalem artichokes
a vegetable stock cube
a pinch of salt
50 cl of water
truffle oil
50 g hazelnut powder
half a teaspoon of fleur de sel

Preparation

The preparation of the Jerusalem artichoke soup is very simple.

1- Peel and wash the Jerusalem artichokes then cut them into small pieces.

2- In a stewpot, dilute the vegetable stock cube in 50 cl of water.

To note: if, like me, you are using a low-salt organic stock cube, add a pinch of salt.

3- Bring the vegetable stock to a boil. When it simmers, add the Jerusalem artichoke pieces.

4- Cover the pot and simmer for 30 minutes.

5- When the Jerusalem artichokes are cooked, blend the soup with a hand blender.

To note: preparing this Jerusalem artichoke soup with truffle oil will be even easier and faster if you have a soup maker. In this case, simply place the Jerusalem artichoke pieces, vegetable stock cube and water directly into the bowl of your food processor.

You should obtain a velvety texture as shown in the photo below:



Copyright: Audrey Vautherot

Finishes

To turn this soup into a real party starter, I recommend adding truffle oil and hazelnut salt.

This salt is a Corsican specialty called salinu. It is a mixture of crushed hazelnuts and fleur de sel.

1- To prepare it yourself, mix 50 g of hazelnut powder with half a teaspoon of Guérande flower of salt.

2- When you are ready to serve your Jerusalem artichoke soup with truffle oil, add a drizzle of oil to each bowl and sprinkle with a good pinch of salt.



Copyright: Audrey Vautherot


3- Enjoy it hot and feast your eyes on it!

This recipe is ideal for a festive meal because it is both very simple to make and suitable for all guests, including vegan or vegetarian people.

Author: Audrey
Copyright image: Audrey Vautherot
Tags: soup, Jerusalem artichoke, oil, Truffle, vegetable stock, Artichokes, water, hazelnut, stock cube, Pinch, Jérusalem, powder, teaspoon, fleur de sel, stock cube, Corsican, hazelnuts, Guerande, flower, drizzle, Enjoy, Ideal, vegan, texture, food processor, blender, bad reputation, Peel, vegetable, organic, boil, pot, simmer, 30 MINUTES, vegetarian,
In French: Le velouté de topinambour à l'huile de truffe : une recette de fête
En español: Sopa de alcachofas con aceite de trufa: una receta festiva
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