Jerusalem artichoke is a tuber with a spicy, nutty and a little bit sweet taste, perfect for a rich and creamy soup.
The Jerusalem artichoke has a low content of carbohydrates, and about 75% of these constitute of inulin. Inulin is considered to be a group of dietary fiber, it has a sweet taste, but goes undigested through the intestines.
Jerusalem artichoke is great for soups, but it can also be used as a substitute for potato as the preparation of jerusalem artichokes is very similar to that of potatoes; you can steam them, puree them and make gratins, you can bake them, boil them, grill them and fry them.
Jerusalem artichoke soup with crispy bacon and truffle oil
1 pound (500 g) Jerusalem artichokes
1 tablespoon butter
½ cup (120 ml) white wine
2 cups (5 dl) milk
¼ cup (60 ml) cream
Salt and ground pepper
1-2 teaspoons lemon juice
3,5 oc. (100 g) organic dry salted bacon, cut into small pieces
1 tablespoon chopped chives
2 teaspoons olive oil
½ teaspoon truffle oil
Peal and chop the onion and Jerusalem artichoke into small pieces. Melt the butter in a saucepan and sauté the vegetables over medium heat. Add white wine and cook until most of the liquid has evaporated before adding the milk. Let the soup boil over low heat covered with a lid for approximately 20 minutes, or until the jerusalem artichokes are tender. Stir occasionally.
Meanwhile cook the bacon until its crispy.
Combine the olive oil and truffle oil. The truffle oil has a really strong flavor and using it pure, or using too much can be overwhelming. Mixing the oils solves this problem.
Puree the soup until smooth with a hand blender. Add water if it is to thick. If its not completely smooth, let it cook for 10 more minutes. Use the hand blender once more. Season the soup with salt, pepper and lemon juice to taste. Serve the soup with crispy ham, a sprinkle of chives and a few drops of truffle and olive oil.
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