Finely slice the shallots and garlic. Peel the Jerusalem artichokes, reserving half of the skins for deep frying and cut the rest into small dice. Remove the thyme leaves from the stalk and chop finely.
Add half of the butter to a pan with a splash of sunflower oil, then sweat the shallots and garlic over a medium heat for 3 minutes. Next add the thyme to the pan and heat until it begins to crackle. Add the diced artichoke and continue to cook for a few more minutes before covering with the milk and vegetable stock. Cover with a cartouche if needed.
When the vegetables are tender put into a blender and blend on full power with the butter and cream. Season to taste.
Heat the oi lto 180'C. add the Jerusalem artichoke skins and sautee until bubbles stop coming out of the skins. This is a a sign that there is no more water in the skins which will allow them to go crispy. Drain using a slotted spoon and season with salt.
Pour the required amount into your soup bowl. Placing a pile of crispy skins in the middle of the bowl and finish with a touch of truffle oil.
«Try using the same basic recipe but using celeriac, parsnip or even potato to replace the Jerusalum artichoke.»