Earth Pears Soup

Serves 4. Ingredients 600 g Jerusalem artichokes. 2 cloves of garlic. 1 litre vegetable stock. 2 tsp dried dill. Oil, salt and pepper. Optional: roasted pumpkin seeds or hazelnuts. A dash of cooking cream. Method Preheat the oven to 220 degrees. Wash the Jerusalem artichokes thoroughly; there is no need to peel them. Cut them into even cubes. Place them on a baking tray lined with baking paper. Drizzle with oil and season with salt and pepper. Crush the garlic and place it amongst the Jerusalem artichokes. Roast in the oven for 30 minutes until soft and golden brown. Heat the vegetable stock in a pan and add the dill. Add the roasted Jerusalem artichokes and garlic and simmer gently for a further 5 minutes. Purée to a smooth soup. Serve with a dash of cooking cream and some roasted seeds or nuts, if desired. Enjoy your meal. Mix, Stir & Smile!