1 tablespoon olive oil
1 teaspoon freshly picked thyme leaves
1 kg, peeled and sliced Jerusalem artichokes
2 diced onions
2 finely chopped garlic cloves
a pinch of ground coriander
2 teaspoons sea salt
1/4 teaspoon black pepper
3 litres good chicken or vegetable stock
250 ml cream
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. Chef Chris likes toasted pot bread.
If you like the sound of this, visit Pierneef à La Motte in Franschhoek and read about Chris Erasmus’s favourite restaurants.