When the dentist says white – Jerusalem Artichoke and Potato Soup With Pecorino and Mint

Jerusalem Artichoke and Potato Soup With Pecorino and Mint-5-2

Last week or was it the one before that, time gets very hazy when I try to look back, I like to think it is because I live in the moment and not because my memory is going. The famous acceleration of time takes place when you become an adult or thereabouts really goes turbo when you have children, it is like sitting in one of those centrifugal cabins at a fun fair I think. Yes, very much like that, you loose control of time, well at lest if you are a normal person (and if you are normal and don’t agree with what I am saying, please do not tell me – it will only make me feel even more inadequate) and suddenly you realize that you fully agree with those strange people who always were wishing that the day had more than 24 hours. Mmmm that is what children makes to you, it is really lucky for them that they give you more than that…

Jerusalem Artichokes

Anyway, I was trying to arrive at what actually happened in my (probably) recent past. so here we go: I had to repair one of my front teeth because I am apparently clenching my teeth a lot night time and small pieces are falling off here and there though that is probably information you would have been happy to live without but hey, you came here out of free will and today I am rambling like I haven’t done for ages so…. My dentist, who is very small but very authoritative told me to only eat white food for six hours and who am I to disobey, I feel guilty as soon as I put my foot in a dentist’s foyer so I just do as I am told. I went home to cook some lunch, white lunch that is and this was the whitest and softest I could come up with.  I can really recommend to either grate the pecorino cheese on the coarse side of the grater or just peeling off flakes with a potato peeler because you get these moments of cheese intensity that at least I really liked. And the mint gave it a freshness too.

Jerusalem Artichoke and Potato Soup With Pecorino and Mint-2


3-4 servings
1 onion
150 g jerualem artichokes
150 g potatoes
500 ml vegetable stock or  water
 a bunch of mint leaves, the amount depends on the quality of the mint and on your own taste
3-4 tbsp roughly grated pecorino (or more)
black pepper
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.

Jerusalem Artichoke and Potato Soup With Pecorino and Mint-3