Soup is perfect for this cold, wet Winter weather – I am loving jerusalem artichokes at the moment, and the addition of them in this soup makes it creamy and earthy.
Heat a large pot to med-high and sauté the following:
~ 100g butter
~ 1 brown onion, chopped finely
~ 1 fennel bulb, chopped finely
~ 1 tsp crushed garlic
~ 1 tsp salt
~ pinch of ground black pepper
Keep stirring, and when the fennel becomes soft, add in the following:
~ 250ml vegetable stock
~ 3-4 potatoes, peeled and diced
~ 2 large jerusalem artichokes, peeled and diced
~ pinch of ground nutmeg
Continue cooking for about 10 more minutes, adding in more vegetable stock as needed (probably another 250ml)
When the potato is soft, blend with a stick blender
You could add a dash of cream here, but it’s not entirely necessary as the soup is quite naturally creamy.