Le Foodist Paris Cooking Class

How To Easily Make Jerusalem Artichoke Soup In Only Nine Steps

Jerusalem artichoke soup (for eight servings) :

Preparation : 45 minutes

Cooking : 20 minutes


  • 800g Jerusalem artichokes
  • 3 onions
  • Butter
  • Salt
  • Pepper
  • 2 tablespoons peanut oil
  • Truffle oil
  • 1/2 chicken stock cube



  • Chop half the onions into cubes and the other half into slices.
  • Put butter in a frying pan and brown one onion.
  • Peel and cut up Jerusalem artichokes.
  • Put them in the saucepan and pour water all over.
  • Add half a chicken stock cube, salt and pepper.
  • Let cook for about 20 minutes.
  • Add oil in a pan before frying the (two) remaining onions for 10 minutes.
  • Add the soup into the food mill then serve in bowls.
  • Add a drop of truffle oil and some fried onions.

Personal tips

Be careful while dosing out the truffle oil : its taste is strong.

A dry white wine will go very well with your Jeresulam artichoke soup !