Jerusalem Artichoke Cream Soup

This dish was made up of Artichokes and Chard grown in Diego’s Garden. You can source locally grown Jerusalem Artichokes in June on the Mornington Peninsula.

1 Kg Jerusalem Artichokes

100 g Butter

400 ml Chicken Stock or Vegetable Stock

200 ml Oat Milk

Salt & Pepper 

1 bunch Swiss Chard

4 Clove Garlic

50 g Butter

1 Each Lemon

Horseradish

Salt & Pepper

Cream - optional

METHOD

  • Wash artichokes in plenty of water and give them a scrub to make sure there is no sand left over on them, drain well.

  • Slice the artichokes thinly.

  • Melt butter in a large pot, once melted add the sliced artichokes and allow to sweat without any colour. 

  • Put the lid on and allow for the artichokes to release their liquid (5-8 minutes)

  • Add enough stock to cover and cook until very soft.

  • Season with salt and pepper.

  • Blend in a high speed blender until smooth, pour into a clean pot and adjust consistency with oat milk.

  • Wash and shred the swiss chard.

  • Finely chop the garlic cloves and sweat in the butter.

  • Add the swiss chard into the garlic and cook for a few minutes until wilted and soft (+-10 minutes)

  • Season with salt, pepper and a little lemon juice.

  • Pour the soup into a bowl and top with the swiss chard mixture

  • Finish with a grating of horseradish.

  • Serve with option of drizzle of cream..