Autumn Vegetable Soup
Jerusalem artichokes. This root vegetable, harvested after the first frost, certainly deserves its moment in the spotlight. Indigenous peoples used to cook with them extensively. These days, it's rather rare to find a Jerusalem artichoke in your fridge. Today, let's restore its prestige in this autumn vegetable soup recipe with roasted garlic. Its artichoke and hazelnut notes are sure to win you over!
Recipe created by Simon Laborde,
Executive Chef of Les Enfants Terribles restaurant
Preparation time
20 minutes
Cooking time
50 minutes
Serving
4
