Jerusalem Artichoke Soup with White Truffle Oil
Published February 22, 2013 | Written by The Healthline Editorial Team
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.
|Serving size:||1 1/2 cups|
|Calories per serving:||152|
|Total Fat 2.5g||4%|
- 1 1/2 lbs. 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
- White truffle oil (get the best quality you can find--this makes a big difference)
Step by Step:
- 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 tuber into thirds.
- Dump the artichoke peels into the chicken broth and simmer for 2 minutes. Remove and discard the peels, saving the stock.
- 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.