The Jerusalem Artichoke is a really underused vegetable which looks looks a bit like a potato, has a texture a bit like a radish, and tastes nothing like either. It is actually the root of a species of sunflower and has a really unique earthy flavour.
It is this flavour which lends itself especially well to a simple soup. While it may seem a recipe cop-out to simply make a soup out of every vegetable which comes along, this served up with a touch of double cream and just a few drops of truffle oil on top can make a really impressive first course. You could also skip the pureeing process and the double cream altogether for something chunky and a little healthier, but either way tastes perfect.
If you’ve never tried the Jerusalem Artichoke before, now is the time – they’re in season right through Winter and you should be able to get hold of them all the way through till late February. A word of warning though – they are reported to have *ahem* rather gassy side effects. Luckily I’ve never experienced that, but don’t say I didn’t warn you!
Recipe: Jerusalem Artichoke Soup
Jerusalem artichoke soup is deliciously earthy and oh-so comforting on colder days.
- 750g of Peeled & diced Jerusalem Artichokes
- 1 stick of celery, chopped
- 1/2 large onion, diced
- 1 leek, chopped
- 1 UK pint (roughly 1.25 US pints) of chicken stock
- Double cream (optional)
- Salt & Pepper to taste
- Start out by putting your celery, onion and leek into a saucepan with the butter and cook over a low-medium heat for 5 minutes or so until softened slightly, then add in your Jerusalem Artichokes and cook for another 3 minutes stirring regularly.
- Now pour in your chicken stock and bring to a boil, reducing down to a simmer and leaving for 15 minutes approximately until everything is soft. Now you have the choice between serve as-is (add a bit more chicken stock if needed to thin the soup down) or puree; if you are pureeing it, simply add a little double cream off the heat to create a velvety smooth texture.
- Season before serving and drizzle a little truffle oil over the top (if pureed) for a touch of luxury. You’ll love it, I promise.
Preparation time: 10 minute(s)
Cooking time: 25 minute(s)