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.
scrubbed and cut into small pieces
peeled and cut into pieces
to your liking
Add the cumin to a dry saucepan and roast on a low heat for 30 seconds or until you can smell it.
Add the tablespoon of oil and cook the onions on a low heat until translucent.
About 8 minutes.
Add the Jerusalem artichoke and potato.
Add enough water or vegetable stock until just covered.
Cover the pan, then simmer for 25 minutes or until tender.
Blend in a mixer until smooth.
Season with salt and pepper.
Serve with a dribble of creme fraiche or thick cream and cumin seeds to garnish.
Eat with large chunks of country style bread.
*You can peel the artichokes if you like but it isn’t necessary.
It all depends on how much patience you have!