Jerusalem Artichoke Soup

Jerusalem Artichoke Soup

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

  • Peel and chop the onion, and peel and slice the sunchokes.
  • 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.
  • Remove a few tablespoons of the browned jerusalem artichokes and onion to reserve as a garnish, if desired.
  • 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.
  • Add the rosemary and simmer for a further 10 minutes. Skim off any froth that forms on the surface.
  • 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.
  • Divide into bowls and top with the reserved browned Jerusalem artichokes and a pinch of pepper.