Creamy Jerusalem Artichoke Soup
lbs 5 oz
Wash and peel jerusalem artichokes and quarter (so they cook faster).
Peel and chop onion and garlic.
Heat butter in pot over medium heat and once sizzling add onion and garlic and fry until translucent.
Add jerusalem artichoke chunks and stock and bring to the boil.
Once boiling reduce heat to low and cover.
Simmer for about 45-60 minutes until jerusalem artichokes fall completely apart by themselves.
Add cream and season with salt if necessary (will depend on saltiness of your stock).
Transfer into blender or use an immersion blender to cream the soup.
Serve with freshly ground pepper.