Jerusalem artichoke soup with figs and goat cheese
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
Serves 4
- 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
- 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
- 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.
- Once the vegetables are cook, mix well and season to taste.
- Once you're ready to serve, pour the soup into individual bowls and decorate with figs and crumbled goat cheese
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