Jerusalem artichoke soup (sunchoke soup)

Recipe

If you haven’t tried this root vegetable this is the best and most delicious way to start.

It is creamy, and nutty, and it has that je ne c’est quoi about it when you take that first spoonful. Everyone I have cooked this for adores it. It is one of my favourite dinner party soups. I like to serve the soup in little coffee mugs, or even take away mini coffee cups, as a starter while mingling. You could also enjoy it as a main with goat’s cheese toast, or even crab sandwiches!

Serves 6 Main, 12 Starter, 24 shots for cocktail party. Cooking time as most soups, approx. 40 minutes with prep. Freezes well. V. GF.

Pictured: Jerusalem artichoke soup shots

1kg Jerusalem artichokes (look like large ginger) - peel and chop to even size.

20g butter or 2 tbsp olive oil

1 garlic, finely chopped

1 brown onion, diced

1 potato, chopped

1.25 litres vegetable stock

100ml cream

Salt and pepper (white pepper preferably but optional)

Optional – truffle oil to garnish

Pictured: Jerusalem artichokes

In a soup pot on medium heat - add the butter/olive oil, garlic, onion and gently cook until soft and translucent.

Throw in the prepared Jerusalem artichokes, potato, and vegetable stock - bring to boil then simmer covered 25 minutes until the vegetables are tender.

Let cool, process until smooth with a blender.

To serve - warm up in a clean pan, add the cream and salt and pepper. (The suggestion of white pepper is not only that it will look prettier with the pale soup, but the flavour suits this soup well too).

A special party touch that works so well with this soup is to add a few drops of truffle oil to each soup.

Otherwise, you could serve as a decadent main, without the truffle oil, with some flavourful toasts like goats cheese, or crab and mayonnaise mixed with chervil or other soft herbs. Or simply sprinkle with fresh crab and a squeeze of lemon!