The children have both had colds this week and so I thought they could do with some comforting Jerusalem Artichoke soup. It is delichous and tastes just like eating a freshly cooked Artichoke.
JERUSALEM ARTICHOKE SOUP - Serves 6
Ingredients
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
Cooking notes
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.
Adapting
If you like soup very creamy add more to taste.
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