Wednesday, 15 September 2010

Jerusalem Artichoke Soup


Despite its name, the Jerusalem artichoke has no relation to Jerusalem, and it is not a type of artichoke. It is a species of a sunflower native to eastern parts of USA.



2 tbsp olive oil
50g butter
1 onion, peeled and chopped
1 garlic clove, crushed
1 kg jerusalem artichokes, peeled and chopped
2 parsnips, peeled and chopped
1 celery stalk, chopped
1 l chicken stock
80 ml double cream
Salt and pepper to season

Garnish: Truffles, truffle oil, chili flakes, croutons….

1. Heat a large pan and add the olive oil and butter. 
2. Once the butter is melting, add the onions and crushed garlic clove and sweat for 3 min until onions soften a l     little. 
3. Add the chopped artichokes, parsnips and celery, stir around and add most of the chicken stock. Bring to boil, cover and leave to cook on a low heat for about 30 min.
4. Take it off the heat and put in a blender to make it a puree.  Make sure there are no pieces of vegetables left, the soup needs to be perfectly smooth. Pass it through a sieve if necessary.
5. Add the cream and season with salt and pepper.

Bon appetite!

Jerusalem artichokes and truffles are just a match made in heaven. So naturally I will say the best serving option is to add a couple of shavings of the fantastic delicacy on top, but due to its short season, dearness and difficult to get hold off, a good drizzle of truffle oil does do the trick too.

If you have some left over bread at home, making your own croutons and letting the toast while the soup is cooking is a great addition as well. Simply tear bits and pieces of bread apart, drizzle with olive oil, salt and pepper and put in the oven at 150C until crispy and golden!


Made in advance: cream added at the end when heated up. 



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