Jerusalem Artichoke Soup With White Truffle Oil

• 1 1/2 pounds Jerusalem artichokes
• 1/2 lemon
• 2 shallots, roughly chopped
• 2 cloves garlic, roughly chopped
• 1 baking potato, peeled and chopped into chunks
• 6 cups chicken stock
• 1 tablespoon white truffle oil, plus more to taste

1. Peel the Jerusalem artichokes with a vegetable peeler. Save the peels and put the prepared artichokes into a bowl filled with water and the juice of 1/2 a lemon. Cut each artichoke tube into thirds.
2. Dump the artichoke peels into the chicken broth and simmer for 2 minutes. Remove and discard the peels, saving the stock.
3. In a clean soup pot over medium-high heat, saute the shallot and garlic in 1 tablespoon truffle oil for just a moment. Add in the potato chunks and the chopped artichoke pieces, then pour in the chicken broth and bring just to a simmer. Cook for 20 to 30 minutes, until the vegetables are very soft. Puree with an immersion blender or mash with a potato masher for a chunkier version. Taste and adjust seasoning with salt, if desired. Ladle the soup into warm bowls and drizzle with truffle oil.

artichokes, lemon, shallots, garlic, baking potato, chicken stock, truffle oil

Taken from food52.com/recipes/35471-jerusalem-artichoke-soup-with-white-truffle-oil (may not work)