Jerusalem Artichoke Soup Recipe
1/2 lb. celery root, peeled and finely sliced
2 lb. Jerusalem artichokes, peeled
2 large cooking onions, finely chopped
2 tbsp butter
6 cups homemade fresh chicken stock
Salt, white pepper and lemon juice to taste
1 cup whipped cream
Chopped Italian parsley
White truffle oil (optional)
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.