Jerusalem artichoke soup - The Jewish Chronicle

Ingredients

• 3 tbsp olive or rapeseed oil
• 2 echalion shallots, finely sliced (or 4 shallots)
• 2 cloves garlic, peeled
• 1 kg Jerusalem artichokes, peeled and cut into 4 cm pieces
• 2 parsnips, peel and cut into 2 cm pieces
• 2 tsp bouillon powder dissolved in 960ml boiling water
• 1 tbsp coconut yogurt (if needed) sea salt & white pepper
• 2 parsnips, peeled with vegetable peeler
• 300ml rapeseed oil for frying