Jerusalem artichoke and truffle soup with rye bread croutons recipe by Caroline Fleming

Caroline Fleming

Caroline Fleming

13th November 2017
Caroline Fleming

Jerusalem artichoke and truffle soup with rye bread croutons recipe by Caroline Fleming

I remember so clearly the first time I tasted this soup. My Danish friend Søren had just serenaded us on the piano in Blakes Hotel, whereafter our friend Nikolaos ordered Blake's version of this dish. The flavour made such a huge impact on my taste buds that I have played around lots with this fabulous root vegetable. It’s completely unique and for me a much loved flavour of winter. We Danes also adore our bacon and use ‘any excuse’ we can to add it to a dish.


  • For the soup
  • 600g (1lb 5oz) Jerusalem artichokes
  • 3 tbsp olive oil
  • 1 red onion, chopped
  • 8 rashers (slices) of smoked streaky bacon, chopped
  • 1 litre (1¾ pints/4 cups) chicken stock or water
  • ½ tsp salt
  • For the croutons
  • 4 tbsp olive oil
  • 1 clove of garlic, crushed
  • 4 thick slices of rye bread (see page 208), or other bread, cut into strips
  • ½ tsp pink Himalayan salt or sea salt
  • white truffle oil, to drizzle
  • To serve
  • 4 rashers (slices) of smoked streaky bacon
  • 2 tbsp finely chopped parsley
  • 4 tbsp white truffle oil


Serves 6
Wash the Jerusalem artichokes well, then scrape off the thin outside layer with a kitchen knife. Cut the artichokes into thin slices and soak in water for 20 minutes, then drain.
Heat the olive oil in a large saucepan. Add the onion and fry for a few minutes to soften, then add the chopped bacon and fry for another couple of minutes. Next add the Jerusalem artichokes and pour in the stock. Bring to a gentle boil, add the salt, and simmer for 20 minutes.
While the soup is simmering, in a frying pan (skillet), heat the olive oil for the croutons and gently fry the garlic. Add the rye bread strips and sauté for about 5 minutes. Sprinkle with salt, then drain on kitchen towel until cooled and crispy. Just before serving, drizzle them with the truffle oil.
In another frying pan (skillet), fry the 4 rashers (slices) of bacon until crispy, then remove from the pan, drain on kitchen towel and chop.
Remove the soup from the heat, pour into a blender or food processor and blend to the desired consistency.
Serve the soup in soup bowls with the bacon and chopped parsley sprinkled on top. Finally drizzle each soup bowl with a little extra truffle oil and serve the rye bread croutons on top or on the side.

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