It s one of my favourite winter meals. A classy comforting dish jerusalem artichoke soup is a deliciously creamy winter warmer it s perfect for a hearty evening dinner when the temperatures start to drop or even as a scrumptious lunch all year round. Remove from the oven then set aside to cool. Put the artichokes in a roasting tin and drizzle with the oil. 3 tablespoons extra virgin olive oil.

Place a large pot over a medium high heat add the butter and once melted add the artichokes. Bake for 30 mins until tender. Add the cream and blend the mixture. 2 add jerusalem artichokes and stock. Find jerusalem artichokes at farmers markets and some food stores.

Jerusalem artichoke are knobbly little things that look a bit like ginger but taste like a cross between potato mushroom and garlic. Make the most of their outstanding flavour with this wondrous jerusalem artichoke soup recipe from stephen crane the perfect winter warmer. Pour the soup back into the pan and adjust the seasoning to taste. Warm through gently stirring regularly. Wash and scrub the jerusalem artichokes very well and then slice fairly thickly into rounds.

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The french explorer and acadia s first historian marc lescarbot described jerusalem artichokes as being as big as turnips or truffles suitable for eating and taste like chards but more pleasant. Warm the bacon croutons over a low heat and stir in the chopped parsley. Toss over a medium to high heat so that the. Place the mixture into the bowl of a foodprocessor. 1 red onion peeled and sliced.

1 clove garlic peeled and crushed lightly with the side of a knife. A sublime start to a meal jerusalem artichokes are rich and nutty potato like vegetables that are only in season for a short period of time. Reduce the heat to low and simmer covered until the jerusalem artichokes begin to break down 45 minutes to an hour. Add the artichokes white wine and stock and cook for eight minutes or until the artichoke has softened. Add the jerusalem artichokes and the chicken stock to the pot and bring to a simmer.

The jerusalem artichoke was titled best soup vegetable in the 2002 nice festival for the heritage of the french cuisine. Add cream for a slightly richer soup or a little more milk if the soup appears too thick. Using an immersion blender or upright blender purée the soup. Jerusalem artichoke soup seasons winter meals lunch or dinner serves 4 published july 9 2012. Ladle the soup into warmed bowls and sprinkle with the croutons to serve.

Heat oven to 190c fan 170c gas 5. 3 purée the soup. Heat oven to 190c fan 170c gas 5. The jerusalem artichoke was titled best soup vegetable in the 2002 nice festival for the heritage of the french cuisine. 1 clove garlic peeled and crushed lightly with the side of a knife.

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3 purée the soup. The french explorer and acadia s first historian marc lescarbot described jerusalem artichokes as being as big as turnips or truffles suitable for eating and taste like chards but more pleasant. Jerusalem artichoke are knobbly little things that look a bit like ginger but taste like a cross between potato mushroom and garlic. Place a large pot over a medium high heat add the butter and once melted add the artichokes. It s one of my favourite winter meals.