Caramelised JERUSALEM ARTICHOKE SOUP with gorgonzola and lovage

Peel the artichokes and cut into equal pieces. Heat the Roast and Fry in the pressure cooker and brown the artichokes. Add the salt and baking soda, put the lid on the pan and cook under pressure for 20 minutes. Stand the pan under cold running water to reduce the pressure, and then take off the lid. Purée the artichokes in a blender and add the stock and cooking cream. Reduce to the desired thickness. Peel and finely dice the artichoke for the garnish. Stir fry in the Roast and Fry until cooked, deglaze with soy sauce and allow to cool. water to reduce the pressure, and then take off the lid. Purée the artichokes in a blender and add the stock and cooking cream. Reduce to the desired thickness. Peel and finely dice the artichoke for the garnish. Stir fry in the Roast and Fry until cooked, deglaze with soy sauce and allow to cool.

Heat the soup and serve into preheated bowls. Garnish with the gorgonzola, fried artichoke, lovage oil and lovage leaves.