Difficulty: Easy

Delpeyrat and Saint Jean’s recipe for this delicious, creamy velouté puts an all-too-often overlooked vegetable – the Jerusalem artichoke – centre stage. Perfect as a starter for Christmas dinner or as a light lunch or supper over the festive season, this gorgeous soup looks as though it’s decorated with tiny Christmas trees and is guaranteed to put a smile on the face of your guests. 


  • 4 slices of smoked salmon  
  • 400g Jerusalem artichokes 
  • 1 leek (white only) 
  • 1 lard potato 
  • 100g unsmoked lardons  
  • 1/2 litre vegetable stock 
  • 1 tbsp olive oil 
  • 20 cl crème fraîche  
  • 1 tsp pink peppercorns 
  • A few springs of dill 


1Wash and peel Jerusalem artichokes and potatoes.

2Cut them into pieces.

3Wash the white of the leek and chop it.

4Heat the oil in a large saucepan.

5Fry the leek and lardons for 5 minutes.

6Add the Jerusalem artichokes and potato pieces.

7Cover with stock.

8Cook for 30 minutes.

9Blitz the soup in a blender and add the crème fraîche.

10Fill 4 soup plates.

11Place salmon slices and decorate with pink peppercorns and dill sprigs. Serve immediately.


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