Jerusalem artichoke soup

This is a really earthy, silky soup, that really hits the spot on a cold rainy day. This recipe makes 4 main serves, or 6-8 entrees.

Jerusalem artichoke soup

Ingredients
olive oil
1 onion sliced
2 cloves garlic finely chopped
1 kg jerusalem artichokes, chopped
1 litre good quality vegetable stock
Salt and pepper to taste


Method
Saute onion and garlic in olive oil until translucent.
Add in the other ingredients and bring to boil.
Turn heat down and simmer until the artichokes are tender.
Blend/puree the soup until smooth.
Season to taste.

Serve with crusty bread, or a garnish of some fried mushrooms or bacon with finely chopped parsley or thyme.