Cream of Jerusalem artichoke soup

There is no much left in the garden at the moment: leeks, black raddish and… Jerusalem artichokes.
Jerusalem artichokes withstand extreme frost in winter. They are not only easy to cultivate but they also contain fructose and minerals such as iron, silicon carbide and calcium.
In winter, you need warmth for your body and mind. So, why not try the Jerusalem artichoke soup?

 

You will need for 4 

• 2 lbs / 500g Jerusalem artichokes
• 7 oz / 200g potatoes
• 1 carrot
• 1 shallot
• 1 clove of garlic
• 24 fl oz / 75cl of well seasoned vegetable stock (put 2 organic vegetable stocks)
• 5 fl oz / 15cl cream of rice
• thyme
• olive oil
• salt and pepper
• a pinch of bicarbonate
• bacon or foie gras (for festive parties!)

 

Directions

1) Prep the vegetables

Peal the vegetables, Jerusalem artichokes, carrots and potatoes, dice them and sauté in olive oil with the sliced shallot and the pressed clove of garlic.

Stir-fry for about ten minutes.

2) Simmer

Add the broth and the thyme – that you can put in a tea ball to remove it more easily.

Simmer for 25 minutes.

3) Mix, garnish and serve

Remove the thyme and puree the vegetables. Add the cream of rice. It is time to check the consistency, to add more water if you think the soup is too thick. Season with salt and pepper.

Serve in bowls and add pieces of bacon or foie gras for a more festive flair!