1 Start soup
Preheat the oven to 200°C/180°C fan. Preheat your baking tray. Peel the Jerusalem artichokes. Cut them into very small chunks. Strip the thyme. Peel and finely chop the onion and garlic. Heat a pot over a medium heat with a drizzle with olive oil. Add the Jerusalem artichokes, onions, garlic and thyme (save some for garnish). Fry for 3 min.