Jerusalem artichokes in Malta are used to make soup, boiled and served with garlic and olive oil or turned into fritters. I have also seen it served with pasta. Wild garlic works brilliantly with this dish too but may be difficult to find. Just add some garlic cloves instead.
- 1 kg jerusalem artichokes scrubbed, washed and sliced thinly
- 1 onion diced
- 4 garlic cloves (only if you can't get any wild garlic)
- 2 potatoes diced
- 1 celery stick diced
- 1 carrot stick diced
- 700 ml chicken or vegetable stock
- 60 grams wild garlic
- Olive oil
- Salt and pepper
- In a large pot add some olive oil.
- Fry the onion and garlic (if using) for five minutes.
- Add in all the other vegetables (except the wild garlic) and gently fry for ten minutes.
- Add in the stock, season and bring to a boil. Simmer gently for 1 hour.
- When the time is nearly done puree the wild garlic with a hand blender.
- Stir into the soup once simmered but leave some wild garlic puree aside.
- Blend the soup with a hand blender until liquidised.
- Serve the soup in bowls and add in a few spoonfuls of wild garlic.
- Drizzle with a little olive oil.