Cauliflower and Jerusalem Artichoke Soup

Soup

Difficulty: Easy Servings: 4 Source:

Ingredients

50 gram butter

2 clove garlic crushed

1 large cauliflower chopped

500 gram jerusalem artichokes peeled, chopped

1 litre vegetable stock

2 cup milk

1/2 cup grated parmesan

1 tablespoon lemon juice

blanched brussel sprout leaves to serve

Roasted pear chips

2 beurre bosc pears thinly sliced using a mandolin

2 tablespoon pure icing sugar

Description

15 mins preparation
35 mins cooking

Directions

Cauliflower and Jerusalem artichoke soup

Preheat oven to 200°C. Line an oven tray with baking paper.

In a large saucepan, melt butter on medium. Saute garlic for 1-2 minutes until tender.

Add cauliflower and artichokes, cook stirring for 4-5 minutes until lightly caramelised.

Pour in stock and milk. Simmer on low, covered, for 20 minutes.

Meanwhile to make pear chips; dust pears with icing sugar and arrange on tray. Roast for 10 minutes, turning halfway through cooking. Set aside until needed.

Remove soup from heat. Using a hand-held stick blender, process soup until smooth.

Stir parmesan and lemon juice through. Season to taste.

Serve soup topped with blanched brussels sprout leaves and roasted pear chips.