Recipes for accompanying with “32” beers

Jerusalem artichoke soup

Serves 6

  • 700 g Jerusalem artichokes
  • 1 shallot
  • 1 potato
  • 2 anchovy fillets in oil
  • Vegetable stock made with 1 carrot, 1 onion, 1 stick celery
  • 1 garlic clove
  • Extra virgin olive oil
  • Salt to taste


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.