INGREDIENTS
- 2 tablespoons butter or oil
- 400g jerusalem artichokes (aka sunchokes) peeled and sliced
- 1 onion chopped
- 2 garlic cloves minced
- 4 cups (1litre) vegetable stock
- 1 cup (250ml) milk or coconut cream
- Sprig of rosemary
INSTRUCTIONS
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Peel and chop the onion, and peel and slice the sunchokes.
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Heat the butter in a large pan over a medium heat. Add the onions, jerusalem artichokes and cook, stirring often, until it all begins to brown and caramelise - about 15 minutes.
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Remove a few tablespoons of the browned jerusalem artichokes and onion to reserve as a garnish, if desired.
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Stir in the garlic and cook for a further minute, then add the vegetable stock and milk. Bring to the boil, then reduce the heat and simmer for 10 minutes.
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Add the rosemary and simmer for a further 10 minutes. Skim off any froth that forms on the surface.
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Remove the rosemary and puree the soup in a blender (don’t overfill, you may need to do it in batches) or with a hand held stick blender.
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Divide into bowls and top with the reserved browned Jerusalem artichokes and a pinch of pepper.