They’re not from Jerusalem, and they’re not strictly an artichoke- but they are delicious! The natural smokiness of the Jerusalem artichokes really benefit from being cooked in a wood fired oven and this soup is a great winter staple.
- 1kg Jerusalem Artichokes, peeled and sliced
- 1 Large White Onion, sliced
- 3 Cloves of Garlic, crushed
- 100g Butter
- 500ml Milk OR Chicken Stock
- 75ml Double Cream
Firstly you will need to fire up your oven to its optimum temperature and allow your oven to cool to around 200°c.
Using a heavy bottom saucepan, melt the better and add in the onions, garlic and season. Once the onions and garlic has softened, add in the sliced artichokes and continues to cook until these begin to soften too.
Cover with the milk or stock, check the seasoning and continue to cook at the front of your wood fired oven for around 10 minutes.
Finally add in the cream and blend the soup! To serve drizzle with some olive oil-or truffle oil if you really want to show off!
Are you interested in our wood fired ovens? Head over to our product pages for more information.