400 g jerusalem artichokes, scrubbed clean and roughly diced
45 g rocket, roughly chopped plus extra to garnish
1 l chicken stock
10 garlic cloves, crushed
6 spring onions, minced
1 egg
350 g Greek yoghurt
Put first 4 ingredients in a pot and simmer for 1/2 hour, blend smooth, remove from heat.
Whisk egg into yoghurt. Slowly add about half the hot soup to the yoghurt, ladle by ladle, to bring the yoghurt temperature up without splitting it. Pour yoghurt back into the soup pot, bring very gently to a simmer for a minute or two. Add spring onions, season, and garnish.
Source: Ottolenghi
