Jerusalem artichokes delight!

I have to say, for those that have never tried Jerusalem artichokes it is quite an experience. I had a few of them delivered to me by Abel&Cole and I really didn't know what to do with them. It is a root and despite its name it doesn't have anything to do with Jerusalem. Indeed they were first cultivated by the Native Americans!
 so I decided to look for a simple recipe and try them. I have to say I am very happy with the soup and the flavour is quite peculiar but nice. If you haven't tried them yet, have a go, I think they are quite a nice vegetable!

Jerusalem Artichoke soup

1litre vegetable stock

500g Jerusalem artichokes, peeled (keep the peeling) and finely sliced

284ml carton double cream

a few strands of chive, chopped.

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• 1. Method

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• 1. Heat the stock in a large pan, add the peelings and simmer for 20 minutes to add extra flavour, then sieve

• 1. 
     

• 1. Add the Jerusalem artichokes to the stock. Once it's simmering, add the cream and season. Cook the artichokes until soft, purée the whole lot in a liquidiser, then sieve. Sprinkle with chives before serving.

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Enjoy!!