Jerusalem Artichoke Soup
Creamy potatoes and artichokes with a delightful spicy kick from fresh roasted Cumin. A unique and satisfying soup that will leave you well sated.
Servings Prep Time
2people 10minutes
Cook Time
35minutes
Servings Prep Time
2people 10minutes
Cook Time
35minutes
Ingredients
Instructions
  1. Add the cumin to a dry saucepan and roast on a low heat for 30 seconds or until you can smell it.
  2. Add the tablespoon of oil and cook the onions on a low heat until translucent.
  3. About 8 minutes.
  4. Add the Jerusalem artichoke and potato.
  5. Add enough water or vegetable stock until just covered.
  6. Cover the pan, then simmer for 25 minutes or until tender.
  7. Blend in a mixer until smooth.
  8. Season with salt and pepper.
  9. Serve with a dribble of creme fraiche or thick cream and cumin seeds to garnish.
  10. Eat with large chunks of country style bread.
  11. *You can peel the artichokes if you like but it isn’t necessary.
  12. It all depends on how much patience you have!