Recipe

March 29, 2021

Jerusalem Artichoke Soup

Recipe: Catherine & John Pawson

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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.

Ingredients

  • 30 g/1 oz. (2 tbsp) unsalted butter
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 sprig thyme, leaves picked, plus extra for sprinkling
  • 1 kg/2 1⁄4 lb. Jerusalem artichokes, scrubbed clean and peeled
  • 750 mL/25 fl oz. (3 cups) vegetable stock (broth)
  • 250 mL/8 fl oz. (1 cup) milk
  • 90 mL/3 fl oz. (1⁄3 cup) double (heavy) cream
  • Sea salt and black pepper
  • Bread, to serve
  • A drizzle of truffle oil, to serve (optional)

Artichoke Crisps

  • 2 Jerusalem artichokes, washed
  • 1–2 tbsp unsalted butter

Directions

Yield: Serves 6

  1. 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.
  2. 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.
  3. 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.
Photographer:

Gilbert McCarragher

Source:

Recipes reprinted from Home Farm Cooking, by Catherine and John Pawson. © 2021 Phaidon Press.

Tags: Artichoke Artichokes Cookbook Recipe cookbook spotlight John Pawson soup Soups Vegetarian Vegetarian Recipes

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