Week 2: Jerusalem Artichoke Soup

The Recipe
300g Jerusalem artichokes
2 large potatoes
1 onion
2 garlic cloves
1/2l chicken or vegetable stock
2.5 dl heavy cream
lemon juice
salt and pepper

Peel artichokes and potatoes and cut them into smaller pieces. Chop onions. Saute the vegetables in oil for about 5 minutes. Add minced garlic and stir for 30 seconds. Add the chicken stock and let it simmer, covered for about 20 minutes.

Use a stick blender to puree the soup. Add cream and bring it to a low boil again. Add lemon juice, salt and pepper according to taste.

Serve with warm bread, artichoke chips and possibly bacon.

The Verdict
Take two of the recipe - this version was made in 2025 and ended up being MUCH better, so I deleted the old one. Really yummy!