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Velouté is a French word that translates to “velvety” in English, which very accurately describes this light and deluxe soup. Ginett's velouté is painstakingly prepared by puréeing Jerusalem artichokes in a cream of root vegetables and then pressing it through a fine sieve to eliminate any fibrous textures from the root vegetables, extracting a smooth, rich and creamy liquid that has been heavily infused with the earthy, nutty and savory essence of the Jerusalem artichokes and other root vegetables. The soup is crested with black truffle foam, sprinkled with crunchy bread chips and black truffle strips. The full fruition of this exquisite recipe is a delicate illusion of a truffle rain cloud melting in your mouth with just an airy whiff of the nutty, savory and potato-like earthiness of the Jerusalem artichokes.