Jerusalem Artichoke Soup

Ingredients:

• 500g Jerusalem artichokes, peeled and diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 medium potato, peeled and diced
• 1 litre vegetable stock
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh chives, for garnish (optional)
• Cream or crème fraîche, for garnish (optional)

Instructions:

1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
2. Add the minced garlic and diced potato to the saucepan. Cook for another 2-3 minutes, stirring occasionally.
3. Add the peeled and diced Jerusalem artichokes to the saucepan and continue to sauté for an additional 5 minutes.
4. Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low, cover the saucepan, and simmer for about 20-25 minutes or until the vegetables are tender.
5. Remove the saucepan from the heat and let it cool slightly. Then, use an immersion blender to puree the soup until it’s smooth and creamy. Alternatively, transfer the soup in batches to a blender, but make sure it cools slightly before blending.
6. Return the blended soup to the saucepan and reheat it gently over low heat. Season with salt and pepper to taste. If the soup is too thick, you can add a bit more vegetable stock to reach your desired consistency.
7. Serve the Jerusalem artichoke soup hot, garnished with fresh chives and a drizzle of cream or crème fraîche if desired.

Enjoy your warm and comforting Jerusalem artichoke soup!