Go to the Globe and Mail homepage

Jump to main navigationJump to main content

Chef David Lee's Jerusalem Artichoke Soup (Deborah Baic/The Globe and Mail)
Chef David Lee's Jerusalem Artichoke Soup (Deborah Baic/The Globe and Mail)

Jerusalem artichoke soup with parmesan chips Add to ...

The recipe is as simple as it comes. I use four base ingredients: J-chokes, olive oil, parmesan cheese and truffles. Each is selected because of how it complements the others’ flavours in perfect harmony.

Follow us on Twitter: @GlobeFoodWine

soup

4 cups Jerusalem artichokes, peeled

3 cups water

1 bay leaf

2 cloves

1 tablespoon olive oil

1 teaspoon salt

1/3 ounce truffle, shaved

parmesan chips

1 teaspoon parmesan per chip, grated

Method

Soup

Place all ingredients in a large pot and bring to a rapid boil, stirring regularly. Reduce heat, cover with a lid and let simmer for 10 minutes. Remove bay leaf and clove, then mix in pot with an immersion blender.

Serve soup garnished with shaved truffle and one parmesan chip on the side.

Parmesan Chips

Form a 3-inch circle of parmesan on a plate and put in a microwave oven. Microwave for 40 seconds or until melted and golden brown on top. Remove from plate while parmesan chip is still warm and place on another plate to cool.

David Lee is co-owner of Nota Bene in Toronto.

Suggested Wine Pairings

Like most soups, this one is a fine foil for sherry. The depth of flavour would specifically lend itself nicely to amontillado sherry, whether dry or moderately sweet. Other options include white burgundy, such as an affordable Macon, particularly a slightly aged one if you have access to it. And while I'm not generally a fan of red wine with soup, the truffle and parmesan flavours here make for a good excuse to experiment with a dolcetto d'Alba or nebbiolo-based wine from Italy's Piedmont region. -- Beppi Crosariol

In the know

Most popular video »

Highlights

More from The Globe and Mail

Most Popular Stories