I have an announcement to make. It’s something that I’ve been itching to share for a couple of weeks now, but while it is a huge deal to me, it may not seem like much to the world… But this is my blog, so imma tell you about it anyway.
It’s a soup. That barely needs any ingredients at all, but still manages to be absolutely mind blowing. I have no words, so just go ahead and make it and we can all live happily ever after in silent agreement that this would be the dish you’d choose as your last while sitting on death row. In the recipe, only what is written in italics is a necessity to make this dish. The rest is just extras. Recommended extras, but still extras.
Jerusalem artichoke and roasted potato soup
Slice about 8-10 small potatoes (~500 grams), toss with olive oil and spread them out on a lined baking tray, add salt, and bake until golden, stirring once or twice (don’t worry about peeling them, just rinse beforehand)
Peel and chop about 500 grams of jerusalem artichokes (if you’re adding garlic, first chop and fry your desired amount in a large pot before adding the artichokes and water), boil until they’re done (about 15 mins, depending on the size you cut them) in salted water (or veggie broth if you prefer that)
Add the now roasted potatoes to the pot when the artichokes are soft, let boil for another few minutes before grabbing your blender and going to town. Add more water if it’s too thick, or unsweetened non-dairy milk. Serve sprinkled with roasted/fried onion on top! And black pepper.
“It’s better than chips!”