Peel the artichokes and potatoes, then cut them into smaller pieces. Put them in water so that they do not darken.
Fry the shallot and garlic in butter. Add the artichokes and potatoes, fry them for about 5 minutes.
Pour in the broth and cook until tender (about 10 minutes).
Mix with an immersion blender/handheld blender and add the wine and cream. Bring to a boil, season with liquorice and salt and pepper.
Let it simmer for about 5 minutes, skim the soup in a blender before serving, pour into cappuccino cups and sprinkle with a little Lakritsfabriken liquorice granules.
Jerusalem Artichoke Soup
2 medium sized potatoes
1 shallot, chopped
1 tbsp butter
1 clove of garlic
5 cups chicken broth
1 cup white wine
3 cups cream
1-2 tsp Lakritsfabriken liquorice powder
Salt and pepper
Lakritsfabriken liquorice granules
Recipe by: Mats Glimstål