Jerusalem Artichoke Soup Recipe

Directions

1. 1

   Prepare the Ingredients

   Peel and chop the Jerusalem artichokes, onion, and garlic cloves.

2. 2

   Sauté the Vegetables

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.

3. 3

   Cook the Soup

   Add the chopped Jerusalem artichokes to the pot and pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the artichokes are tender.

4. 4

   Blend the Soup

   Using an immersion blender or a regular blender, puree the soup until smooth. Return to the pot and season with salt, pepper, and lemon juice.

5. 5

   Prepare Black Garlic Oil

   In a small bowl, mash the black garlic cloves and mix with a tablespoon of olive oil to create a black garlic oil.

6. 6

   Make Basil Chips

   Preheat the oven to 350°F (175°C). Place basil leaves on a baking sheet and drizzle lightly with olive oil. Bake for about 5-7 minutes until crispy.

7. 7

   Serve

   Ladle the soup into bowls, drizzle with black garlic oil, and top with basil chips before serving.