Creamy Jerusalem Artichoke Soup (with skins croutons)
1 spanish onion
2 cloves smoked garlic
500g Jerusalem artichokes
1 large floury potato
2 tablespoons lemon juice
ground pepper to season
1 litre vegetable stock
Cream to finish off (as little or much as you want)
Peel and chop the spanish onion and slowly fry in a deep pan with a light oil of your choice. Wash and peel the Jerusalem artichokes, place the peels into a bowl with the lemon juice and 1litre of water. Turn on your oven to 190 degrees celsius. Wash and peel the floury potato (if you want to use these skins for croutons just pop them into the lemon water too). Chop the artichokes into cubes, add to the pan of onions. Chop the potato and add to the same pan, add the vegetable stock, a good grinding of pepper then stir and cover and simmer for 30 minutes or until the Jerusalem artichokes and potatoes are soft.
Whilst the soup is simmering heat a little oil to a roasting pan, rinse the skins of the vegetables and pop them in the oven seasoning to taste.
Once your soup is ready, blend until smooth and top with the roasted skins.
A good thick crusty bread always goes down a treat in our house!