Jerusalem artichoke Soup
This is from my friend Anette, who is so good at allergy-friendly food. This recipe is a brilliant starter a winter evening for guests.
Method
- 1
Step 1
Start by preparing your chicken stock. Make it yourself as per the good to know section or in a pinch mix a really good gluten free stock cube with water and an instant miso soup
- 2
Step 2
heat the oil in a pan, add the cumin seeds and when they start crackling add the jerusalem artichokes, onion, ginger and garlic. Add the water and stock and let it simmer for 25 minutes.
- 3
Step 3
Blend the soup and add the cream. Taste for seasoning and let it come to boil. Leave to stand overnight or until time for dinner.
- 4
Step 4
Taste and adjust the seasoning.
Good to know
Use the opportunity when you cook a whole chicken to freeze the stock in portions for this kind of soup. Jerusalem artichoke are really high FODMAP as rich in Fructans and causes problems for some IBS sufferers. So check portion sizes and do not be offended if one of your guests opt out.
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