I was a bit over faced years back regarding Jerusalem Artichokes; I mainly used to scrub and then roast them in the oven with salt, pepper and olive oil. Having got bored with this, I moved onto making this soup. There are plenty of versions around, but I settled on this one. I do substitute the cream for either a vegan version or full fat Creme Fraiche, however cream is fine. I used Marigold stock powders in this version.
650g Jerusalem artichokes, scrubbed
2 tbsp olive oil
600g vegetable stock
1 large potato diced
1 and a half tbsp horseradish sauce
2 tbsp chopped fresh chives plus extra to garnish
4 tbsp double cream or creme fraiche or vegan substitute
crusty bread to serve
Roast the artichokes with olive oil at around 170 degrees Centrigrade for 30 mins with adjustment down 10 degrees for fan oven. Once cooked and cooled a little, peel if you wish to (I half peel them). Bring the stock to the boil in a large saucepan, add the potato and leave to simmer for 10 minutes, then add everything else, including some black pepper and blend. This soup has a very subtle and pleasant flavour and the chives on top as well as in the soup greatly enhance this.