This has to be one of my favourite soups. The Jerusalem artichoke (also known as sunchoke) adds such a unique and luxurious taste to it. I sautéed onion and garlic in a dash of oil, then added peeled and sliced potatoes (5 medium sized) and Jerusalem artichokes (6-8 small ones). I just about covered them with water, added a tablespoon of vegetable stock powder and brought to boil until soft. Then I added 1,5 dl plantbased cream, 1 dl white wine (or sub with some lemon juice), seasoned with salt and black pepper and blended with a mixer until super smooth. I served it with fresh thyme and pumpkin seeds.

How do you use Jerusalem artichoke? I’d love to get some new ideas!