2 large onions, peeled and finely chopped
1 leek sliced
2 garlic cloves, peeled and minced
1 potato, peeled and sliced
1 Kg Jerusalem artichokes, peeled and sliced
Atlantic sea salt
Truffle oil to serve
Chestnuts, chopped to serve
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