Jerusalem artichoke soup with figs and goat cheese

March 15, 2013
0 Ratings
  • Serves 4
Author Notes

I discovered Jerusalem artichoke a few years back and loved the taste so I like to try things out. My grand parents hate them because they remind them of the war. —MarieGlobetrotter

What You'll Need
  • 700g Jerusalem artichoke
  • 2 parsnip
  • 1 garlic clove
  • 500 milliliters water
  • 500 milliliters milk
  • 2-3 sprigs thyme
  • 2 fresh figs
  • 1 tablespoon maple syrup
  • Salt and pepper
  • crumbled goat cheese
  • 4 tablespoons greek yoghurt
  1. Peel and dice the Jerusalem artichoke and parsnip. Chop the garlic clove and remove the thyme leaves from the sprigs. Place vegetables, thyme leaves and garlic in a cooker cover with water and milk. Cook for 20 minutes
  2. In the meantime, cut the figs in slices. Melt some butter in pan and add the figs and maple syrup. Season with some pepper and cook for about 2 minutes on low heat.
  3. Once the vegetables are cook, mix well and season to taste.
  4. Once you're ready to serve, pour the soup into individual bowls and decorate with figs and crumbled goat cheese

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