November is usually grey and dull, but today the first snow came! High time to harvest the last Jerusalem artichokes before the soil freezes. I dug up several kilos, so guess who’s cooking tonight.
My best Root Veggie Soup, 6-8 servings
500 grams of carrots
500 grams of Jerusalem artichokes
2 large yellow onions
2 garlic cloves
1 thumb size of fresh ginger
2 mL hot paprika powder
2 mL turmeric (for a nice yellow colour)
2 veggie stock cubes
10-12 dL water
approx. 3 dL whipping cream
juice from 1 lemon
Peel all veggies. Cut in pieces. Put in a large pan, cover with water. Crumb the stock cubes and add the spices. Boil for 15-20 min. Mix in a blender. Add cream and taste with lemon juice.
And yes, the spade has a beautiful pattern by William Morris.
Surface pattern designer who loves folk art, gardening and the good things in life.