Recipe : Parsnip and Jerusalem artichoke soup with truffle balsamic vinegar and Baux de Provence olive oil

This month, we are pleased to show you a taste combination, which works marvellously: heirloom vegetables and our truffle balsamic vinegar!
And in order to convince your taste buds, here is our recipe for “Parsnip and Jerusalem Artichoke soup with truffle balsamic vinegar and Baux de Provence olive oil”. The truffle balsamic vinegar provides depth, the taste of truffles and acidity. The Baux de Provence AOC olive oil spreads its slightly toasted flavour, with a hint of lemon and apple.

parsnip truffle vinegar recipe
Recipe : Parsnip and Jerusalem artichoke soup with truffle balsamic vinegar and Baux de Provence olive oil

– 400 g parsnips
– 300 g Jerusalem artichoke
– 100 g potatoes
– 5 cl single cream
– 5 cl milk
– 8 slices of lomo (cured pork tenderloin)
– Truffle balsamic vinegar
– Baux de Provence AOC olive oil
– Salt and pepper


Peel the vegetables, chop them roughly and put them in a saucepan. Add water to cover the vegetables. Bring to the boil and allow to cook on a low heat for around 30 minutes, until they are tender.

Blend the vegetable mixture then add the milk and cream. Adjust the seasoning.

Fry the lomo gently in a frying pan without adding any fat.

Sprinkle the lomo, cut into small pieces, over the soup, add the Baux de Provence olive oil and a drizzle of truffle balsamic vinegar. Finish up with some freshly ground black pepper.

Photo : Aurélie Jeannette