Jerusalem artichoke soup

by Emily Lampson

A classic winter soup, jazzed up with pickled mousseron mushrooms, truffle & confit yolk


For the soup:
1kg jerusalem artichokes, peeled and finely sliced
1 garlic clove
500ml milk

For the pickled mushrooms:
50ml white wine vinegar
100ml olive oil
20g caster sugar
5 sprigs thyme
100g mousseron mushrooms, cleaned

To garnish:
200ml cold pressed olive/ rapeseed oil
A few drops of truffle oil
4 good quality eggs
A small handful of flat leaf parsley, leaves picked and chopped
1 autumn truffle


Start by preparing the soup. Place the artichokes in a pan with the garlic and milk and bring to a simmer. Cook until very tender, season with salt and blitz in a food processor until smooth.

To make the pickle, place 50ml water and all of the ingredients except for the mushrooms in a saucepan and bring to the boil. Turn off the heat and add the mushrooms—the residual heat will cook them through.

Pour the oil for the eggs into a bowl and place over a pan of simmering hot water. Season with a couple of drops of truffle oil (or more if you want a strong truffle flavour). Let it warm through for about 20 mins (you want the oil to get to about 70C). Separate your eggs, keeping the yolks intact (you can refrigerate or freeze the whites for another time). Carefully drop the yolks into the oil and leave for 10 mins.

Pour the soup into bowls and garnish with the pickled mushrooms, an egg yolk, a sprinkling of chopped parsley and lots of shavings of fresh truffle over the top.

Recipe: Emily Watkins