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.
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4 cups Jerusalem artichokes, peeled
3 cups water
1 bay leaf
1 tablespoon olive oil
1 teaspoon salt
1/3 ounce truffle, shaved
1 teaspoon parmesan per chip, grated
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.
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.