Jerusalem artichoke soup with chips and truffle oil

3 servings

45 minutes

This exquisite soup made from Jerusalem artichokes with chips and truffle oil embodies the elegance of European cuisine. Its delicate creamy texture combines with the nutty aroma of Jerusalem artichokes and subtle woody notes of nutmeg. Crispy chips add contrast, while truffle oil imparts a refined, rich flavor. Historically, Jerusalem artichokes were peasant food but have now become a delicacy of haute cuisine. This soup is perfect for festive dinners and gastronomic experiments, served as a starter or light lunch. Its taste is refined, slightly sweet, with deep earthy undertones, making it a true delight for gourmets.

Energy value per serving

• Calories: 107
• Proteins: 1.6g
• Fats: 5g
• Carbohydrates: 13.1g

Ingredients

• Jerusalem artichoke: 100 g
• Jerusalem artichoke chips: 50 g
• Milk: to taste
• Truffle oil: to taste
• Nutmeg: to taste

Cooking steps

1. Boil peeled Jerusalem artichoke in milk.

   Required ingredients:

   • Jerusalem artichoke: 100 g
   • Milk:  to taste

2. Beat until smooth, adding nutmeg.

   Required ingredients:

   • Nutmeg:  to taste

3. Serve with Jerusalem artichoke chips and truffle oil.

   Required ingredients:

   • Jerusalem artichoke chips: 50 g
   • Truffle oil:  to taste