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Recipes

Jerusalem artichoke soup

Jerusalem artichokes lend a warming richness to this soup, which is the creation Chris Erasmus and his team at Pierneef à La Motte in Franschhoek.

Ingredients

1 tablespoon olive oil
1 tsp picked thyme leaves
1 kg peeled and diced Jerusalem artichokes
2 diced onions
2 finely chopped cloves garlic
pinch of ground coriander
2 tsp sea salt
¼ tsp black pepper
3 litres good chicken or vegetable stock
250 ml cream

Method

Heat the oil over medium heat and add the thyme, Jerusalem artichokes, onion, garlic and spices. Place a lid on top and steam until just tender. Add the stock and cream and bring to a boil. Blend until smooth and pass through a sieve.

Check seasoning and serve with crusty bread, like the toasted pot bread used at Pierneef à La Motte.

Recipe courtesy of Pierneef à La Motte in Franschhoek.

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