March 29, 2021
Jerusalem Artichoke Soup
Prep Time: 20 minutes
Total Time: 1 hour
Try this Jerusalem Artichoke Soup recipe from the new cookbook, Home Farm Cooking.
Jerusalem artichokes are not generally appreciated. This may be due to their knobbly ugly shape, which makes them difficult to peel. I love their sweet, nutty flavor, however, and their wonderful velvety texture when blended. This recipe uses Jerusalem artichokes two ways: to make a creamy smooth soup and to make crisp and golden crunchy crisps that are added as a garnish.
Yield: Serves 6
- Melt the butter with the olive oil in a large heavy saucepan over a medium heat. Add the onion, garlic and thyme leaves and cook for 5–10 minutes until they are softened but not colored. Add the artichokes and cook for about 10 minutes until they are just tender. Add the stock and simmer for another 20 minutes.
- Meanwhile, make the artichoke crisps. Finely slice the two unpeeled artichokes with a mandoline or vegetable peeler. Put the artichoke slices and the butter in a frying pan and fry them for a few minutes, tossing them as you do so, until they are golden and crispy.
- Remove the soup from the heat, add the milk and cream and purée with a stick (immersion) blender until smooth. Season to taste with salt and pepper. Serve the soup in warm bowls with a few of the artichoke crisps on the top, a sprinkle of thyme leaves and some bread on the side. A drizzle of truffle oil will not go amiss.