I always get excited when I see fruit and vegetables coming into season. Today I popped along to The Aldeburgh Market and was thrilled to find Jerusalem Artichoke for sale.
I instantly had cravings for soup. I bought a bag of the Artichoke then headed to the bakers for a crusty loaf of bread.
Once home the children and I made soup for our lunch ...
JERUSALEM ARTICHOKE SOUP - Serves 6
1 Medium onion, 1 Clove of grated garlic, 750g Peeled and chopped Jerusalem Artichoke Frozen, 750ml Boiling water, 3 Teaspoons of Bouillon Stock powder, 100ml Double Cream, Salt and Pepper
- Slice the onions and place in a sauce pan on a low heat with a generous slug of olive oil. Allow them to cook for a few minutes until they are soft.
- While the onions are cooking boil the kettle and make up 750ml of stock. For this recipe I add three teaspoons of bouillon powder to 750ml of boiling water
- Grate the garlic into the onions and stir for a minute
- Add the Jerusalem Artichoke and the boiling stock to the pan. Bring to the boil, once boiling allow to simmer for 20-25 minutes until the Jerusalem Artichoke has become very soft.
- Season with salt and pepper and blend
- Once blended mix in the cream, check the seasoning and serve
I bought 1.2kg of Jerusalem Artichoke ... once I had peeled and chopped them all up I was left with 750g
To test whether the artichoke are ready, gently stab with a fork ... if the fork goes in very easly, like it would through softened butter then they are cooked.
I tend to use a hand held blender for this and blend in the saucepan ... if your worried about it spitting use normal blender.
If you like soup very creamy add more to taste.