When the dentist says white – Jerusalem Artichoke and Potato Soup With Pecorino and Mint
JERUSALEM ARTICHOKE AND POTATO SOUP WITH PECORINO AND MINT
extra-virgin olive oil
Slice the onion and gently fry it in a pan. While it cooks, peel and slice the Jerusalem artichokes and the potatoes and add these to the onion. Stir and cook for another two minutes.
Add the vegetable stock (or water) and leave to simmer for 15 minutes.
Tear mint leaves in pieces and add these to the soup before you run it in a mixer or food processor until smooth. Season to taste.
Serve in bowls with pecorino.