This Jerusalem Artichoke Soup is a real favourite of mine and it's quick and easy to make.
Also known as sunroot or sunchoke, Jerusalem Artichokes are an excellent source of potassium and a good source of iron so this soup not only taste great it's also good for you.
Jerusalem Artichokes will quickly turn an unappealing shade of brown if you simply peel them and put them to one side, so place them into water with a splash of lemon juice added.
Jerusalem artichoke soup recipe: -
Prep time: 5 minutes - Cooking time: 25 minutes
Serves 4
1lb 2oz of Jerusalem artichokes, sliced 1 medium onion, sliced 1 garlic clove, chopped 1½ pints (30fl-oz) of vegetable stock 1 cup (8fl-oz) of semi-skimmed milk 10-12 fresh mint leaves 1 tsp of ground nut oil, plus a little for garnish (optional) 1 tbsp of lemon juice Freshly ground nutmeg Sea salt & freshly ground black pepper Sprig of parsley for garnish
First Wash, peel, and cut the Jerusalem artichokes into 1cm slices then place them in a bowl of water with a tablespoon of lemon juice it, then set to one side.
Then take a large saucepan, preferably non-stick, and place it over a low heat, add the ground nut oil and heat it through. Add the sliced onion and garlic and sauté with the lid on for 5 minutes until soft, checking occasionally to ensure the onions aren't colouring.
Next add the vegetable stock and season well; bring to the boil. Meanwhile drain the artichokes and rinse them in clean water then add them to the pan. Simmer on a low heat for 10-12 minutes until the artichokes are tender.
Meanwhile add the mint leaves to the bottom of a food processor. When the soup is ready add the milk to the pan and stir to combine, then carefully transfer it in batches to the food processor and blend until smooth.
Then return the soup to a clean pan and heat it through gently. Check the seasoning and alter it to suit. Then transfer your Jerusalem Artichoke Soup to some bowls and grate over some nutmeg and a few drops of ground nut oil.
Safety advice:
If you're going to blend you're soup in a food processor it’s advisable to allow it to cool considerably before blending. When the liquid has cooled for a few minutes it can be blended in batches. It’s advisable not to fill the food processor above halfway when doing this.
