Freshly harvested Jerusalem artichokes from the garden and straight into the kitchen to make soup.
You will need:
Jerusalem Artichokes x 1kg, wash and slice
Carrots x 2, slice
Leeks x 2, slice
Onion x 1, peel and slice
Milk x 1 litre
Salt, pepper, mint sauce to taste
What you do:
Warm the saucepan using a little oil, once hot throw in the carrots, leeks and onions and sauté until golden brown then add the Jerusalem Artichokes and the milk then cook for 35 minutes or until the vegetables are soft.
Once cooked, blend using a hand blender and serve; season with salt and pepper.