Recipe by David Keeley and Rose Mogford of Pistachio Dining at Torrens
- 1kg Jerusalem artichoke washed
- 2 sprig thyme
- 4 clove garlic
- 50ml olive oil
- 1 large onion
- ½ leek
- 500ml milk
- 1lt cream
– Roast artichoke in foil with garlic, thyme and olive oil for 30 min until soft.
– Sauté onion and leek until soft.
– Add roasted artichoke and sauté for 2 min over moderate heat.
– Add milk and cream and bring to the boil.
– Turn down and simmer for 20 minutes.
– Blend, strain and serve.