Recipe

Step 1: Finely slice artichokes and place in a bowl of cold water to prevent blackening. In a large saucepan, melt butter over medium heat.

Step 2: Gently sauté the celery root and onions until soft. Add drained Jerusalem artichokes and the chicken stock. Simmer for 20 minutes until tender.

Step 3: Remove from heat; allow to cool slightly and transfer to a blender, working in batches.

Step 4: Purée until smooth and pass through a fine sieve.

Step 5: Return soup to saucepan, reheat over medium heat, and season with salt, pepper and a few drops of lemon juice to taste.

Step 6: Right before serving stir in the whipped cream. Serve in wide preheated soup bowls garnished with parsley and a drizzle of truffle oil.