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

Pinch sugar

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.

Serves 4

Wickedfood Cooking School

Sunninghill – (011) 234-3252