Finn-Erik Cooks - Earth Apple soup with mangoes

Recipe below video

Soup for two

• 7-8 Earth apples (Jerusalem Artichokes / Jordskokk)
• 1/2 mango
• 1 dl pomegranates 
• 2 dl chicken stock
• 3 shallots
• 1 clove of garlic
• 3 dl unsweetened condensed milk (Norway: Viking Melk) 
• 1/2 lemon
• 1/2 ts chili powder
• Salt/pepper
• Extra virgin olive oil

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Start out by peeling the earth apples.
Use a potato peeler or just scrape off the skin using a spoon.

Rinse in water and rub them well in olive oil. Pack in aluminum foil and back in 200 Celcius oven for two hours.


​Finely chop the shallots and the garlic.

Heat a pan with some olive oil. Lightly roast the chopped shallots and garlic. When golden add the chicken stock and bring to a boil.

Add the onion/chicken stock to a tall bowl/container. Take the baked earth apples out of the aluminum foil and add to the same container. Run smooth with a hand blender.

Pour the contents back in a casserole and add the unsweetened condensed milk. Bring to a boil.

Taste the soup and add chili powder, salt, pepper and lemon juice, until you're happy with the balance. 

Plate the dish in a bowl and add roughly chopped mangoes, pomegranates and freshly ground pepper.