Jerusalem Artichoke Soup


2 large onions, peeled and finely chopped

1 leek sliced

2 garlic cloves, peeled and minced

olive oil

1 potato, peeled and sliced

1 Kg Jerusalem artichokes, peeled and sliced

Atlantic sea salt

Truffle oil to serve

Chestnuts, chopped to serve

100g Chestnuts


In a saucepan, fry the onions, leeks and garlic in olive oil until softened but not coloured. 

Add the potato and artichokes , cover with water and cook for 45 minutes until the artichokes are completely tender.

Season to taste with Salt and blitz briefly with a hand blender, if you like.

Serve with a drizzle of truffle oil and chestnuts on top



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