Jerusalem Artichoke Soup with Rocket Pesto
Cozy Up with Creamy Jerusalem Artichoke Soup: A Flavorful Autumn Delight
As the days grow shorter and the weather turns crisp, there’s nothing quite as comforting as a warm bowl of soup. Today, we’re sharing a recipe for a truly special soup: Jerusalem Artichoke Soup. Often overlooked, Jerusalem artichokes (also known as sunchokes) have a wonderfully nutty and slightly sweet flavor that shines in this creamy, velvety soup. It’s a surprisingly easy recipe to make, perfect for a weeknight dinner or a sophisticated starter for a fall gathering.
What are Jerusalem Artichokes?
Don’t let the name fool you – Jerusalem artichokes aren’t from Jerusalem, and they aren’t artichokes! They’re actually the tubers of a sunflower plant, native to North America. They have a unique flavor profile that’s often described as a cross between artichoke and water chestnut. They’re also packed with inulin, a type of prebiotic fiber that’s great for gut health.
Why You’ll Love This Recipe
- Unique Flavor: Jerusalem artichokes offer a distinctive taste you won’t find in ordinary soups.
- Creamy Texture: This soup is incredibly smooth and velvety, thanks to the blending process.
- Easy to Make: With just a few simple ingredients and straightforward instructions, this recipe is a breeze to prepare.
- Healthy & Nutritious: Jerusalem artichokes are a good source of fiber and other essential nutrients.
- Versatile: Perfect as a starter, a light lunch, or a comforting dinner.
Serving Suggestions
We love serving this Jerusalem Artichoke Soup drizzled with a vibrant rocket pesto. The peppery notes of the rocket complement the sweetness of the artichokes beautifully. A sprinkle of freshly grated Parmesan cheese adds a touch of salty richness. For a more substantial meal, pair it with crusty bread for dipping.
Frequently Asked Questions
Q: Can I use other types of stock?
A: Yes, vegetable stock is recommended, but chicken or even a light fish stock would also work well.
Q: Can I make this soup ahead of time?
A: Yes, you can make the soup a day or two in advance. Store it in an airtight container in the refrigerator and reheat gently before serving.
Q: Can I freeze this soup?
A: While you can freeze it, the texture may change slightly upon thawing. It’s best enjoyed fresh.
Q: Are Jerusalem artichokes difficult to peel?
A: They can be a little tricky! Using a vegetable peeler works best, but you can also scrub them well under running water to remove the skin.
Q: What if I don’t have a hand blender?
A: You can use a regular blender, but be careful when blending hot liquids. Blend in batches and vent the lid to prevent pressure buildup.
Get ready to experience the delightful flavors of Jerusalem artichokes with this easy and delicious soup recipe!
Jerusalem Artichoke Soup
Ingredients
- 1 medium onion finely chopped
- 800 g Jerusalem artichokes peeled and cut into 2cm cubes
- 800 ml vegetable stock
- 60 ml cream
- A good knob butter
- A generous handful rocket
- A small handful pine nuts
- A small handful Parmesan cheese freshly grated
- 6-8 tablespoons extra virgin olive oil
- To taste Sea salt
- To taste Ground black pepper
Instructions
- Place a medium pot over a medium high heat and melt the butter until it begins to foam.
- Add in the onion and sweat for 6 minutes until tender. Add in the Jerusalem artichoke cubes, cover with a lid and allow to cook for 10 minutes, stirring occasionally.
- Pour in the stock and bring to the boil. Cook for 15-20 minutes until the Jerusalem artichokes are tender when pierced with a fork.
- Remove the pot from the heat and using a hand blender, blitz until completely smooth. If you find the soup is too thick, add a little boiling water, to loosen it. Season with sea salt and ground black pepper.
- Pour in the cream and continue to blitz until the soup is frothy.
- Serve straight away drizzled with rocket pesto.
- For the rocket pesto: Place all the ingredients in a mortar and pestle and bash until you have a smooth mixture. Taste and season with sea salt and ground black pepper. Add a little extra oil if you prefer a looser pesto.
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