Roast Jerusalem artichoke soup | Gourmet Traveller

Ingredients

• 2 kg Jerusalem artichokes, unpeeled, halved lengthways
• 350 gm golden shallots (about 20), halved lengthways
• 2 garlic heads, halved horizontally
• ¼ cup sage (firmly packed)
• 6 thyme sprigs
• Finely grated rind and juice of 1 lemon
• 60 ml olive oil (¼ cup)
• 2 litres chicken stock (8 cups)
• 1 floury potato, such as pontiac, coarsely chopped
• 2 tbsp sherry vinegar, or to taste
• Crisp sage and Jerusalem artichokes
• ¼ cup sage (loosely packed)
• 4 Jerusalem artichokes, cut lengthways into thin wedges