It’s the first time I cooked with Jerusalem artichokes. This

Jerusalem artichoke palestine soup

is delicous, especially the fried slices.

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Title: Jerusalem artichoke palestine soup
Categories: Soup
Yield: 1 Recipe

450 grams Jerusalem artichokes, about 5
1 Onion, finely chopped
1 Knob butter
1 tablesp. Olive oil
300 ml Milk
300 ml Vegetable or chicken stock
Salt
Ground white pepper
Groundnut oil

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Gary Rhodes Cookery Year at tv-gusto
— Edited *RK* 10/08/2005 by
— Ulrike Westphal

Peel the jerusalem artichokes and place in acidiluted water to
prevent discolouration. Chop into rough dices, save one for later.
Fry the onion in butter and olive oil. Cook on a low heat for
several minutes. Add artichokes to pan, cover and cook for 6 – 8
mins. Add the milk and stock and cook for 20 mins. Slice remaining
artichoke very thin and dry on kitchen paper. Fry slices in 1 cm
groundnut oil until golden. Drain on kitchen paper and salt. Mash
the soup. Pour into a serving bowl, nutmeg and decorate with the
fried slices.

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