Jerusalem Artichoke Cream Soup

Recipe by Diego Cossio

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 and 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..