our son roots or sunchokes or even earth Apple now with my Jerusalem artichoke soup I'm gonna serve a truffle Chantilly and crispy potato wafers I'm gonna start with a soup firstly take the artichokes and remove the skins by scrubbing them on ask our next slice the artichokes and add them to a prepared bowl of water and some lemon wedges 5 to 10 minutes by doing this we preserve the beautiful white color of the artichoke now eat some oil and butter in a pan of a medium heat add the chopped onion celery and the leeks and sought a little soft and translucent now add the chopped artichokes and cover it with the chicken stock let it simmer until the artichoke is completely soft this will take 15 to 20 minutes after 20 minutes season with some salt transfer from the pan into a blender drug now blend the mixture until smooth and velvety pour the mixture through a fine strainer and keep it aside until later right now for the potato wafers they're not only delicious also adds a lovely texture to my soup then they slice a peeled potato now place some parchment paper on a baking tray and gently place the potato on the paper brush the potato with a clarified butter and sprinkle some time on top this is a great way of crisping up the potato as you only need the minimal amount of clarified butter and you also lift with a much cleaner taste sprinkle with some salt now cover with another layer of parchment paper place a tray on top of the parchment paper and bike in a preheated oven on 175 degrees Celsius to 12 to 15 minutes until it's golden and crispy after 15 minutes remove from the oven and keep it aside a little truffle oil works well with the earthiness of the soup I introduce it in the form of a Chantilly basically worked cream that's infused with truffle oil and a little bit of truffle paste let me show you how I do it pour the cream into a bowl and whisk it until stuffed pig start to form now gently fold in the truffle oil and the truffle paste keep you decide until we use it later great all my elements are done now for the plating make sure that you served the soup in a nice warm big bowl I love the layers of the earthy flavors in the soup and the potato discs had a pleasant texture to the smooth velvety mouthfeel of the soup