I try to eat seasonally as much as possible and adore the new additions each month brings. November sees the arrival of Jerusalem artichokes; not from Jerusalem and not part of the artichoke family in any way. However, they are a welcome enhancement to the season, especially in this flavousome warming winter soup.
- 700g Jerusalem artichokes
- 1 x onion, finely chopped
- 1 x litre veg stock
- 3 x garlic cloves
- Chives, to garnish
- Pinch of cayenne pepper
Peel and slice the Jerusalem artichokes and bring to the boil, along with the chopped onion and garlic cloves.
Simmer for 30-35 minutes then blend until smooth.
Serve, garnished with chopped chives and a pinch of cayenne pepper.
Very similar in flavour and texture to potatoes (although slightly nuttier) this mild tasting vegetable is ideal in a puréed soup. Nothing for Mathilde to object to here.