Make Ahead

Jerusalem Artichoke Soup with White Truffle Oil

June 11, 2021
5 Ratings
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  • Serves 6
Author Notes

This is a restaurant quality soup, with a silky texture and sumptuous flavors that's great to serve guests, but easy enough to make for a weeknight family meal. This recipe was written by the Healthline Editorial Team: —Healthline

What You'll Need
  • 1 1/2 pounds Jerusalem artichokes
  • 1/2 lemon
  • 2 shallots, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 1 baking potato, peeled and chopped into chunks
  • 6 cups chicken stock
  • 1 tablespoon white truffle oil, plus more to taste
  1. Peel the Jerusalem artichokes with a vegetable peeler. Save the peels and put the prepared artichokes into a bowl filled with water and the juice of 1/2 a lemon. Cut each artichoke tube into thirds.
  2. Dump the artichoke peels into the chicken broth and simmer for 2 minutes. Remove and discard the peels, saving the stock.
  3. In a clean soup pot over medium-high heat, sauté the shallot and garlic in 1 tablespoon truffle oil for just a moment. Add in the potato chunks and the chopped artichoke pieces, then pour in the chicken broth and bring just to a simmer. Cook for 20 to 30 minutes, until the vegetables are very soft. Puree with an immersion blender or mash with a potato masher for a chunkier version. Taste and adjust seasoning with salt, if desired. Ladle the soup into warm bowls and drizzle with truffle oil.

See what other Food52ers are saying.

  • Healthline
  • LeBec Fin
    LeBec Fin

2 Reviews

Healthline April 22, 2015
Thanks for the suggestion! Next time, we'll definitely try making it with the peel. And you're combination of cream and orange zest sounds delicious!
LeBec F. April 21, 2015
I like many things about this recipe, but I must protest the unnecessary peeling of the Jer.Artichokes. The skin is thinner than paper and imo does not affect the flavor; it just tastes like the flesh does. And, since your moniker says 'Health' is your modus operandi, you know that a vegetable's peel/skin has a concentration of its nutrients, yes? (So my motto is 'only peel a vegetable if the peel adversely affects your dish(as in celery root or broccoli.)"
btw, I make a wonderful Jerus. Artich. 'bisque' with cream and orange zest and that flavor combo is great too! Hope you'll try it sometime; i'll certainly be makig yours!