I make delicious Jerusalem artichoke soup, velvety smooth, even if I say so myself. Briefly sauté the sliced artichoke with garlic, salt and pepper as well as sliced mushrooms. Serve on the soup.
Peel the artichoke, cut in equal slices and add the lemon juice to prevent discolouration. Heat
Peel the parsnip and cut into thin slices. Heat the butter and reserved olive oil in an non-stick pan and sauté the parsnip and mushroom slices on both sides until crunchy. Generously add fresh salt and pepper. Pour the soup into bowls, top with the parsnip and mushrooms.
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