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Jerusalem Artichokes & truffle-flavoured olive oil soup




Others ingredients

  • 500 g of Jerusalem artichokes
  • 2 cloves of garlic
  • 1 shallot
  • 40 cl of milk
  • 15 cl of fresh cream
  • 1 cube of vegetable bouillon
  • Summer truffle salt
  • Black pepper


  1. 1

    Peel the Jerusalem artichokes and thinly mince the cloves of garlic.

  2. 2

    Put 1 table spoon of Huile de Tous les Jours olive oil in a deep pot and fry the shallot until it becomes golden, then add the garlic.

  3. 3

    Now add the milk, fresh cream, the cube of vegetable bouillon and 25 cl of water. Let it all simmer until the Jerusalem artichokes become soft.

  4. 4

    Mix the soup in the pot using a handheld blender then heat it.

  5. 5

    Pour the soup in soup plates, after having put 1 tea spoon of white balsamic vinegar with white truffle in the bottom of each plate.

  6. 6

    Decorate your soup plates by putting on top of each portion 1 table spoon of white truffle olive oil and 1 pinch of summer truffle salt and black Phu Quoc pepper.