1 kg Jerusalem Artichoke washed, / peeled, and roughly chopped 1 bay leaf
1l Full Cream Milk Salt and pepper
200g butter
How to make jerusalem artichoke soup
In a large saucepan, heat butter. Now add the onion, carrots, and celery to the pot. Saute until golden brown. Stir in the bay leaf, Jerusalem artichokes, and milk.
Allow the vegetables to cook for 30-40 minutes until they are tender. Blend the soup until smooth. Put the soup through a sieve, then return it to the saucepan. Season to taste, and heat again.