Ingredients
| 50 g butter |
| 2 whole leeks |
| 1 whole onion |
| 2 stems celery |
| 4 cloves garlic |
| 1⅕ kg jerusalem artichokes |
| 1 handful flat-leaf parsley |
| 2 l vegetable stock |
| ½ cup cream (thickened) |
| 50 g goats curd |
| 1 dash olive oil (lemon infused) |
| 1⅓ cups plain flour |
| ⅓ cup wholemeal spelt flour |
| ½ cup water |
| 1 pinch salt |
| 1 tsp baking powder |
| 3 tbsp olive oil |
| 2 tsp cumin seeds |
| 2 tsp fennel seeds |
Preparation
Read full directions on Table Twenty Eight at https://tabletwentyeight.com/2014/08/03/jerusalem-artichoke-soup-with-olive-oil-crackers/
