Food Culture / Recipes

Jerusalem Artichoke Soup with Wild Mushrooms and White Truffle

A sublime start to a meal, Jerusalem artichokes are rich and nutty, potato-like vegetables that are only in season for a short period of time.  It is the perfect winter warmer and an elegant starter to any meal.


  • 1000g of Jerusalem artichoke, peeled and finely sliced
  • 50g of unsalted butter
  • Olive oil
  • 800ml of whole milk
  • 800ml of water
  • Handful of wild mushrooms
  • Salt to taste
  • Sugar to taste
  • White pepper


  1. Melt the butter in a large pan with a splash of oil.
  2. Add the artichokes and a pinch of salt and cook, covered, over medium heat for about 15-20 minutes, until the artichokes are cooked but not colored.
  3. Add the milk and water, then cover with a tight fitting lid and bring to boil.
  4. Reduce the heat slightly and simmer for 10-15 minutes.
  5. Sauté the mushrooms in olive oil and season with salt and white pepper.
  6. Blitz the soup in a blender and pass through a fine mesh sieve.
  7. Adjust the seasoning to taste and add mushrooms and fresh grated truffle.
About Author

Born in Russia and raised in NYC, I moved to Paris to pursue my gastronomic dreams as well as to meet the city’s most renowned chefs.