See 2 more recipes below.
Serves 4
1 Chopped onion
25gr butter
600gr Jerusalem artichoke peeled & sliced
1 litre vegetable stock
250 ml single cream
Parmesan cheese grated
Seasoning
Cook onion in butter then add artichokes and vegetable stock. Simmer for 20 mins then blitz until smooth. Stir in cream season to taste. Heat but do not boil. Season and serve with grated parmesan cheese.
JERUSALEM ARTICHOKE SOUP (2)
prep time: 30 minutes
serves: 2 people
1 tbsp oil
1 big red onion 2 big Jerusalem artichokes 300 to 400 gr
1/2 cup chopped veggies (broccoli or whatever)
1 cup vegetable broth
1/2 cup (soy) milk
salt
black pepper
1 bay leaf
marjoram
Peel the artichokes and chop them roughly. Slice the onion very thinly. Heat the oil in a frying pan and brown the onions. Add the Jerusalem artichokes and fry until a bit soft, yet crispy. Add the milk. Stir well and add the broth. Sprinkle generously with marjoram, add the bay leaf, black pepper and salt to taste. Stir well. Add the rest of the veggies; pour in the broth, cover and let cook for about 15 minutes or until soft. Blend in a blender roughly leaving some crunchy veggie bites.
Serve warm with toast or fresh French bread.
N.B. It is inclined to become rather brownish, once cooked, but the taste is still great.
JERUSALEM ARTICHOKE SOUP (3)
Preparation: 15 mins
Cooking time 1 hour
Ingredients
75 gr butter
1kg artichokes
100g leeks sliced
100gr potatoes, peeled & cubed
2 cloves garlic
1.5 litres chicken or veg stock
Salt & pepper
v Melt the butter in a saucepan and mix in the peeled and sliced artichokes (keep one back for later). Add all the remaining vegetables and garlic and sweat gently for about 15 mins. Add the stock, bring to boil then simmer for about 20 mins till the artichokes are soft. Leave to cool. Slice the last artichoke very thin frying until golden and crisp. Drain on paper towel. Put soup in a blender and return to saucepan. Heat and serve in bowels with the fried artichoke on top.