Creamy Jerusalem artichoke soup recipe

To prepare the Jerusalem artichoke soup, first peel the Jerusalem artichoke and the potato. I personally prefer to use a peeler to waste as little of the valuable inner part as possible.

Then cut the Jerusalem artichoke, potato, onion and garlic into small pieces. It is important that the pieces are the same size so that they cook evenly.

Heat the olive oil in a large pan. Add the onion and garlic and fry until translucent. I recommend not turning the heat up too high so that the garlic doesn't burn and become bitter.

Now add the potato and Jerusalem artichoke and cook for a further 5 minutes.

Now add the vegetable stock and simmer the soup for about 15 minutes until the Jerusalem artichokes and potatoes are soft.

Then puree the soup with a hand blender until it is nice and creamy.

For that little bit extra, add the cream and bring the soup to the boil again briefly.

Season the Jerusalem artichoke soup to taste with salt and pepper and garnish with fresh parsley.

Enjoy the soup hot. Enjoy your meal!