Looks like this month is turning out to be a month for soup recipes. Suppose there’s something very comforting about a steaming hot bowl of soup when It is A Dark And Stormy Night outside. Here’s one of my favorite recipes, creamy and velvety soup of Jerusalem Artichokes, which are also in season at the moment.
1 clove of garlic
500 g Jerusalem artichokes
1 liter vegetable stock
2 dl cream
salt and black pepper
butter or oil to fry
to garnish: hazelnuts or sunflower seeds
Soften the chopped onion and garlic in a large pan, then add the peeled and chopped artichokes and potatoes, and fry gently for few minutes. Add the stock, thyme, and simmer for about 30 minutes. Liquidize, for a really smooth result pour through a sieve, add cream and reheat. Season to taste. Garnish with toasted nuts or seeds.
(A footnote warning: Some people call them Fartichokes. Appropriately, I think)