RECIPE:
Jordskokk- og gulrotsuppe

Method:

Soup

1. Finely chop the onion. Heat the oil in a wide pot and sauté the onion until it is soft and translucent. 

2. Wash (scrub) the Jerusalem artichokes thoroughly and chop into pieces.  It is not necessary to peel them. Peel the carrots, ginger, and garlic and chop into medium size pieces. 

3. Put everything into the pot and sauté thoroughly for several minutes. Add vegetable stock. Bring to the boil, lower the heat and allow the soup to simmer for 15-20 minutes, or until the vegetables are completely soft.

4. Blitz the soup with a hand mixer or blender until completely smooth. Add lemon, salt, and pepper to taste.  Add a little water if the soup is too thick. 

Garnish

1. Slice artichoke and carrot into as thin slices as possible, using a cheese slicer or mandoline slicer. Dry the slices thoroughly with paper towel.

2. Heat the oil in a frying pan with tall sides. Add the vegetable slices and fry for a couple of minutes per side, until golden brown.  Place them on paper towel to remove excess fat.

Serve the soup topped with fried vegetables in deep bowls. Garnish with a little chopped parsley.