JERUSALEM ARTICHOKE SOUP
Serves 4, Prep time: 20 minutes, Cooking time: 45 minutes.
Ingredients:
700g Jerusalem artichokes, peeled and chopped
1 chopped white onion
2 Garlic cloves, minced
1 tbsp dried thyme
700ml vegetable stock
Extra virgin olive oil
Salt and pepper
Method:
In a large pan fry the onion and garlic in olive oil on a medium to low hear.
Add the artichokes, thyme, salt and pepper for and cook for 15 minutes.
Add the stock and simmer for 20-30 minutes until the artichokes have softened.
Blend.
Serve and top with drizzled olive oil, fried sliced garlic and thyme.