What is in season is something we should be asking ourselves every season.

Here's the recipe for Jerusalem Artichoke Soup:

• 2 tablespoons of olive oil
• 1 shallot or leek peeled and chopped
• 1 medium carrot grated
• 2 stalks of celery grated
• 1 tablespoon of Confit Garlic (check out my Youtube on how to make it)
• 900 grams of Jerusalem artichokes peeled and sliced
• 900 grams of vegetable stock, remember when you blanche your vegetables to keep the water the minerals are in that water, place it in an airtight container and date it so you know when you made it.
• 60 ml of coconut cream
• 30 grams of chives washed and roughly chopped
• Celtic salt and cayenne pepper to taste.

Instructions:

Heat the oil in a large saucepan add the shallots or leeks, celery, carrots and garlic and gently saute when the soffrito has softened after about 5 minutes, add the jerusalem artichokes and stock bring to boil, reduce the heat and simmer gently for about 20 minutes or until the soft.

Blend the soup into a food processor then place into the saucepan add the cream and season to taste this is a great super soup!

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Enjoy

Saluti

Carmela