Jerusalem artichokes.
You’re deceiving little buggers.
Neither an artichoke
Nor from Jerusalem
and dressed like a ginger.
Who do you think you are?
Yes, delicious is what you are.
In this smooth and velvety soup.
You had me at hello.
But buyer beware.
Eat this soup alone or with very familiar companions.
Not on a first date.
It has the same effect as beans.
If you know what I mean 
jerusalem artichoke soup
serves 4
what you need:
- 750 g jerusalem artichokes, peeled and cubed (keep one small artichoke aside for garnish)
- 1 tbsp butter
- 1 large leek, finely sliced
- 1 medium onion, finely chopped
- 1 garlic clove finely chopped
- 1 very small potato, peeled and cubed
- 1 litre of chicken or vegetable stock
- 2 sprigs of thyme, leaves removed
- 2tbsp of heavy/thickened cream (optional)
- salt and pepper
- handful of hazelnuts, toasted in the oven and skins rubbed off if possible
what to do:
In a large saucepan, melt the butter and add the vegetables and cook until softened.
Add the thyme
Add the the stock and cook for about 25 mins. The jerusalem artichokes and potato should be very soft by now and can be smushed easily with a spoon.
With a handheld blender or your standard blender, blend the soup until completely smooth. If using a standard blender, let the soup cool for a bit before blending.
Stir through the cream if you using.
Season with salt and pepper.
Garnish with chopped toasted hazelnuts and small cubes of raw jerusalem artichokes.
If you prefer you can leave out the raw jerusalem artichokes but they have a cool texture kinda like water chestnuts.
