Jerusalem artichoke soup Recipe

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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.

Chris Erasmus

soup

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.