MILK CREAM WITH JERUSALEM ARTICHOKE

Ingredients:
3 roots of Jerusalem artichoke
2 potatoes
200-250ml pasteurized whole milk
40 g of butter
a handful of sunflower seeds
bay leaf, allspice
pepper and salt

1. Let’s cook the soup. Wash vegetables thoroughly. Peel the potatoes. Put them to a small saucepan, pour the milk, and add 1 bay leaf and 2 grains of allspice. Optionally, you can also add 1 clove of garlic. Cook, covered, over medium heat, without bringing to a boil until the vegetables are tender. Remove herbs and blend everything with the addition of cold butter, salt, and then rub it through a sieve.
2. Roast sunflower seeds on a dry frying pan, stirring frequently, then chop them.
3. Sprinkle the hot soup with seeds. A bit of freshly grounded pepper to Jerusalem artichoke never harms!

recipe: Magdalena Święciaszek, photo: USTA Magazine