Jerusalem Artichoke Soup

By Leite's Culinaria

Ingredients

2 tablespoons (1 oz) unsalted butter
2 tablespoons olive oil
1 large (7 oz) onion (finely chopped)
2 cloves garlic (finely chopped)
1 sprig thyme (leaves picked, plus extra for sprinkling)
2 1/4 pounds Jerusalem artichokes (scrubbed and peeled, if desired, cut into equal sized chunks)
3 cups store-bought or homemade vegetable broth
1 cup whole milk
1/3 cup heavy cream
Sea salt and freshly ground black pepper
Bread
A drizzle of truffle oil (to serve (optional))
2 (3 1/2 oz) Jerusalem artichokes (scrubbed)
1 to 2 tablespoons (1/2 to 1 ounce) unsalted butter

Prep Time30mins
Cook Time40mins
Servings6

Instructions

Make the soup

In a large, heavy saucepan over medium heat, melt butter and olive oil. Add onion, garlic, and thyme leaves and cook until softened but not colored, 5 to 10 minutes.

Chop the Jerusalem artichokes into bite-sized pieces. Add them to the saucepan and cook until just tender, 10 to 15 minutes. Pour in the stock and bring to a boil, reduce heat and simmer for 20 minutes more.

Make the artichoke chips

Using a mandoline or vegetable peeler, finely slice the two unpeeled artichokes into 1/8-inch (3 mm) thick slices.

In a medium skillet over medium heat, melt the butter, then add the artichoke slices and fry, tossing until they're golden and crispy, 4 to 5 minutes.

Remove soup from heat, add milk and cream, and use an immersion blender to purée until smooth. Alternatively, you can carefully pour the soup into a regular blender and blitz until smooth. Season to taste with salt and pepper.

Divvy soup among warm bowls, top with a few artichoke crisps and a sprinkle of thyme leaves. Serve with bread on the side, if desired. A drizzle of truffle oil will not go amiss.