jerusalem artichoke soup with variations...
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4
Ingredients
500g jerusalem artichokes, washed and thinly sliced
1 onion, chopped
1 tbsp olive oil
800mls chicken or veg stock
100mls cream
salt and pepper
Instructions
Basic soup recipe:
1. Gently fry the onions in oil for 5 minutes. Add the artichokes and stock.
2. Bring to the boil and simmer for 20 minutes until the artichokes are tender. Blend the mixture until smooth and stir in the cream.
Variations on the basic soup recipe:
Essentially using the ingredients for the basic soup recipe with some slight adjustments....
With: Polenta croutons, parmesan and white truffle oil
1. Deep fry cubes of cooked polenta to make croutons.
2. Omitting the cream, add 2 tablespoons of freshly grated parmesan. Serve with croutons and extra parmesan on top and a drizzle of white truffle oil.
With: Hazelnuts
1. Blend the basic soup recipe with 100g of ground toasted hazelnuts.
Jerusalem artichokes are delicious eaten raw (and you won't explode!). Thinly slice them and toss in a little lemon juice and olive oil. Lovely in a winter salad with chicory or trevine, parmesan slithers and white truffle oil (again!). Also great roasted - wash, dry and roast in a few tablespoons of olive oil with branches of thyme, garlic cloves, salt and pepper in a hot oven for about 1/2 hour.
NB: Yes, white truffle oil has been mentioned a few times here but the combintation is incredible and worth the effort and expense.
