Palestine Soup

Ingredients

• 2 pounds Jerusalem artichokes (Peeled and washed)
• 4 cups White stock (chicken or vegetable) (Or mutton broth as per original style)
• 0.5 cup Heavy cream (Or whole milk for a lighter version)
• 2 tbsp Butter (For frying croutons)
• 2 slices Bread slices (Cut into small dice for croutons)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp White pepper (Ground)

Instructions

1. 1Wash and peel the Jerusalem artichokes thoroughly. Cut any large ones into uniform chunks to ensure even cooking.
2. 2Place the artichokes in a large pot and cover with water (or part of the stock). Bring to a boil and cook until they are very tender and easily pierced with a fork.
3. 3Drain the artichokes. Pass them through a fine sieve or use a blender/food processor to puree them until smooth.
4. 4Return the puree to the pot. Gradually stir in the stock until the soup reaches the consistency of heavy cream. Bring to a gentle simmer.
5. 5While the soup simmers, cut the bread into small dice. Heat the butter in a frying pan and fry the bread pieces until golden brown and crisp.
6. 6Stir the cream into the soup. Season with salt and white pepper to taste. Serve hot, garnished with the fried croutons.