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Jerusalem Artichoke Soup

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4 tablespoons unrefined oil
1 pound Jerusalem artichokes, sliced thin
2 onions, sliced thin
2 cups hot water or vegetable stock
1/2 teaspoon sea salt or to taste
2 cups hot milk
1/8 teaspoon nutmeg

  • Heat a large saucepan. 
  • Add the oil, Jerusalem artichokes, and onions.
  • Cover and saute on low heat, stirring often until vegetables are almost tender. 
  • Add the water or stock and salt. 
  • Cover and simmer until vegetables are soft. 
  • Mash the vegetables or blend in a blender. 
  • Add the hot milk and nutmeg. 
  • Heat through. Jerusalem artichokes are mild and sweet. They make a delicate creamy soup.