Creamy Jerusalem Artichoke Soup
I cant get enough Jerusalem artichokes at the moment. A friend of my house-mate gave me a sack full at the weekend as as well as planting a couple of tabours to ensure I have my own bumper crop later in the year, I have also been experimenting with these bumpy earth-smothered beauties.
Other than being a little bit of a trial to peel these cheap tubers, that grow like weeds, are full of flavour and so easy to prepare. I have been pan frying them with a little buter, some smoked kabbanos and enjoying roasted and served with chopped parsley as well as being whizzed into a ivory colour velvet soup. Here is the recipe that is warming on March afternoon and will keep you literally firing on all cylinders throughout the afternoon.
- 500g jerusalme artichokes
- one large onion, chopped
- tps of tyme
- 100g butter
- 300ml of double cream
1. Peel and roughly chop the artichokes
2. Add in a heavy pan with the onion, butter and thyme an cook for 15 mins on a gentle heat until all is golden.
3. Cover the contents with water, bring to a gentle boil and simmer for a further 20 minutes.
4. Leave to cool a little and whizz with a hand blender, or pass through a stand alone blender and return to the pot.
4. Season with plenty of salt and pepper to to taste, pour in the cream, heat till warm and serve with a little loosely chopped parsley and some soda bread.
5. If you have any artichokes left over, it can be nice to dice these and pan fry them in a little butter, mix through with course salt and parsley and serve as a garnish to the soup.
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