Jerusalem artichoke soup with green olives and preserved lemon garlic bread

Preheat oven to 200.

Peel and roughly chop parsnip.

Using a potato peeler, peel the artichokes. If it makes it easier, break them apart using your hands. Don’t worry about getting every little scrap of skin.

Peel and thinly slice the onion.

Peel and mince the garlic.

Toss the parsnip and artichoke in a little oil, season and roast for 15 minutes.

On medium heat in a little oil, cook the onion for 2 minutes, stirring regularly. Add a pinch of salt and a crack of black pepper. Add the garlic and cook for another minute.

While the onion and the garlic are cooking, remove rosemary leaves from the stalk and add to the pot.

Remove parsnips and artichokes from oven and put in the pot with onions and garlic, tossing everything together.

Add water to the pot, bring to a simmer and cook uncovered for about 20 minutes, until they are soft and fully cooked. Add more water, if needed.

While the soup is cooking, slice the rolls in half, spread on the garlic butter and bake till golden brown.

Cut the olives in half lengthwise, then remove (rip may be the word) the flesh from the stone. If necessary, chop into small pieces.

Remove the soup from the heat and add the pumpkin seed cream.

Blend the soup until very smooth. Taste and add salt, as needed.

Serve soup topped with olives and garlic bread on the side.