Jerusalem Artichoke soup


  • Artichoke soup
  • 2 kg Jerusalem artichokes
  • 1 large onion finely shopped
  • ½ celery stick finely chopped
  • 1 leek finely chopped
  • 15 ml oil
  • 10g butter
  • 3 l chicken stock
  • Thyme
  • Water
  • Lemon juice
  • Truffle Chantilly
  • 150 ml cream
  • 5 ml truffle oil
  • Potato wafer
  •  1 potato thinly sliced
  • 25 ml of clarified butter for glazing
  • 1 sprig of thyme


  1. Start of by scrubbing the artichokes (this is very important to get rid of all the sand that could ruin your soups texture) peel them and leave them in cold water with lemon juice- this preserves the colour.
  2. Sautee the finely chopped onion, celery and leek in the butter and oil till soft and translucent.
  3. Add the artichokes and cover with the chicken stock.
  4. Let this simmer till the artichokes are completely soft
  5. Blend and strain
  6. To serve add butter and cream to taste.
  7. Whip the cream to stiff peaks
  8. Fold in the truffle oil
  9. Thinly slice the potato
  10. Place on parchment paper brush with butter and sprinkle with thyme.
  11. Bake in oven between to trays till golden and crispy.