Simple Cream of Jerusalem Artichoke Soup

Step 1

Cut the onion and celery into a 5mm dice.

Step 2

Slice the garlic as finely as you can.

Step 3

Peel and slice the Jerusalem artichokes into 5mm thick coins.

Step 4

Heat the butter over a medium heat in a saucepan.

Step 5

Add in the onion and celery and cook for 5 minutes.

Step 6

Once the onions are soft and translucent add in the garlic and cumin seeds then cook for 2 minutes.

Step 7

Stir in the Jerusalem artichokes and cook for 5 minutes.

Step 8

Pour in the vegetable stock and the lemon juice and cook until the artichokes are soft, about 15-20 minutes.

Step 9

Blend the soup until smooth and stir in the sour cream.

Step 10

Check for seasoning and add salt and pepper as required and serve.