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Fd011b8f 9153 46bd bb0c 6d8a430d840c  2016 04 15 21 18 02

Sunchoke and roasted garlic soup. Halve whole garlic and sprinkle with brown sugar and olive oil, warp in foil and bake for 30 mins. Sweat sliced sunchoke (Jerusalem artichoke here in England) with the garlic pulp. Add vegetable stock and cook until soft. Blend and it's ready to serve. I served with artichoke crisps, thyme and local rapeseed oil