Sauté the chopped shallot and garlic in a spoonful of oil in a stewpan. Add the anchovy fillets, the peeled potato cut into pieces, the peeled Jerusalem artichokes, also cut into pieces, and lastly the vegetable stock. Boil for 30 minutes and then whisk; if thicker soup is desired, continue simmering until it thickens.
Serve with croutons.
Highly hopped top-fermented beer, bottle conditioned.
Spiced top-fermented ale made with spelt and barley malt, bottle conditioned.
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