The Best Jerusalem Artichoke Soup from The Kentishtowner

Jerusalem artichokes are to my mind a bit strange, but that doesn’t stop me from liking them. I like them cooked slowly until their flesh, apple-crisp and bitter when raw, softens and mellows invitingly. They do not become more attractive upon cooking, though–in fact they become, if anything, even more hideous. This is not a … Continue reading →