How to cook Jerusalem artichoke soup recipe
Jerusalem artichoke soup recipe Ingredients
SERVES 6
1kg Jerusalem artichokes
2 carrots (peeled and chopped)
2 onions (peeled and chopped)
1 leek (chopped)
¼ bunch celery (chopped)
8 cloves garlic (peeled and crushed)
3 sprigs thyme
5 black peppercorns
1litre water
250ml double cream
Salt and pepper to taste
Vegetable oil
1. In a thick-bottomed pan (which can hold up to 2 litres), cook the
carrots, one of the onions, the celery, leeks, and half the garlic
in vegetable oil until soft but with no colour.
2. Add peppercorns and thyme and cover with the water, bring to the
boil then turn down to a simmer and cook for 20 minutes, cover with
cling film and rest for 10 minutes and then strain through a fine
sieve. Reserve for the vegetable stock.
3. Dice the other onion and rest of the garlic and cook in the pan
in a splash of vegetable oil until soft with no colour. Slice the
artichokes thinly and add to the pot, cover with the vegetable stock
(but just cover as you don’t want your soup to be too thin - you can
always thicken it later).
4. Cook until Jerusalem artichokes are soft then blitz while still
hot with a stick blender, adding the cream slowly until you get the
right consistency. Season to taste.
5. Serve piping hot in a warm bowl.
Your Jerusalem artichoke soup recipe is ready now
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