Jerusalem artichoke soup – love at first slurp
Creamy Dreamy Jerusalem Artichoke Soup: A French Classic
Looking for a soup that’s a little different, a little sophisticated, and utterly delicious? Look no further than our Cream of Jerusalem Artichoke Soup! This French-inspired recipe transforms humble Jerusalem artichokes (also known as sunchokes) into a velvety smooth, flavourful experience. It’s perfect as a starter for a special occasion or a comforting dinner on a chilly evening.
Jerusalem artichokes have a unique, slightly nutty flavour that pairs beautifully with creamy textures. Don’t be intimidated by this often-overlooked vegetable – it’s surprisingly easy to work with! This soup is a fantastic way to showcase its subtle sweetness and create a truly memorable dish.
What makes this soup special?
- Unique Flavour: Jerusalem artichokes offer a distinctive taste you won’t find in everyday soups.
- Luxurious Texture: The combination of pureed vegetables and cream creates a wonderfully smooth and velvety consistency.
- French-Inspired Elegance: This recipe brings a touch of French culinary flair to your kitchen.
- Comforting & Nourishing: A warm bowl of this soup is the perfect antidote to a cold day.
Tips for Success:
- Scrubbing vs. Peeling: Jerusalem artichokes can be a bit knobbly. You can thoroughly scrub them if you prefer to avoid peeling, but peeling will result in an even smoother texture.
- Consistency is Key: The amount of stock needed can vary depending on the moisture content of your artichokes and potatoes. Add more stock gradually until you reach your desired consistency.
- Garnish with Flair: Don’t be afraid to get creative with your garnishes! Chopped parsley and crispy bacon bits add a lovely visual appeal and a burst of flavour.
Frequently Asked Questions:
Q: What are Jerusalem artichokes?
A: Jerusalem artichokes are a type of sunflower native to North America. Despite the name, they have nothing to do with Jerusalem! They’re a root vegetable with a slightly sweet, nutty flavour.
Q: Can I substitute other vegetables?
A: While Jerusalem artichokes are the star of this soup, you could experiment with adding a small amount of leek or celeriac for extra flavour. However, the unique flavour of the artichokes is what makes this soup special.
Q: Can this soup be made vegetarian or vegan?
A: To make it vegetarian, simply use vegetable stock instead of chicken stock. For a vegan version, substitute the cream with a plant-based alternative like cashew cream or coconut cream.
Q: Can I make this soup ahead of time?
A: Yes, this soup can be made a day or two in advance. Store it in an airtight container in the refrigerator and reheat gently before serving.
Enjoy this delightful Cream of Jerusalem Artichoke Soup – a truly special dish that’s sure to impress!
Cream of Jerusalem Artichoke Soup
Ingredients
- 1 lb Jerusalem artichokes
- 2 medium onion
- 1 small clove garlic, crushed
- 1/4 cup butter
- 2 potatoes
- 1 Tbsp brandy
- 1 Tbsp all-purpose flour
- 3 cups chicken stock/broth
- 3/4 cup whipping/double cream
- to taste salt and pepper
- optional chopped parsley
- optional crispy bacon bits
Instructions
- Peeled (or thoroughly scrub) the Jerusalem artichokes and chop roughly. Peel and dice the potatoes, mince the onions and crush the garlic.
- Heat the butter in a large saucepan over medium heat until frothing, then add the onions, garlic, potatoes and artichokes. Cook covered on low heat for about 10 minutes. Uncover and cook for a further 10 minutes.
- Stir in the brandy and flour and cook for about a minute. Gradually stir in two cups of stock, stirring continuously until the soup boils. Simmer until all the ‘chokes and potatoes are soft enough to mash (probably about 10 minutes).
- Transfer to a food processor (or use a wand mixer) and puree until smooth. Add the last cup of stock if needed (I certainly needed it – the consistency was really thick!)
- Return to pan, add cream and season well. Reheat, spoon into bowls and garnish with a blob of thick cream, a handful of chopped parsley and a few crispy bacon bits. Serve with crusty bread to mop up the last delicious drop.
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