Jerusalem artichokes, a root vegetable, are now coming into season. To prepare, do not over season as they have a very delicate flavor. This simple recipe, developed at Wickedfood Cooking School test kitchen could not be any easier. Add just enough seasoning to bring out the flavour.
± 800g Jerusalem Artichoke, scrubed and peeled
Milk to cover
Squirt lemon juice
Salt, pepper, and nutmeg to season
1T finely chopped chives
- Place Jerusalem artichokes in a pot, and just cover with milk. Bring to boil and simmer on a very low heat until tender.
- Puree with the blender until smooth and pass through a sieve.
- Return the Jerusalem artichoke soup to the pot, season to taste and add a little more milk if necessary, to thin it down.
- Reheat just before serving, and garnish with chopped chives.