- Chopped onions meet olive oil on the stove. Let them sweat and soften. Peeled, cubed jerusalem artichoke into the pan. Ground coriander, saltandpepper.
- Give them five minutes to get to know each other.
- Add stock. Boil then simmer.
- Blitz when veggies have softened. Add milk/cream.
- Finish with scissored chives, olive oil and if you wish, black truffle (I always have black truffles in my store cupboard (ahem)).
Super Extra: I grated, squeezed, paper-towelled, fried and seasoned (phew!) some of the raw jerusalem artichoke til it turned into crispy bits and sprinkled them on top.
What did it taste like? Silky, delicately earthy, sweet but less so than parsnip, moreish. Crispy bits on top were good for texture and tasty too :)
Tip: I peeled my jerusalem artichoke with a soft-fruit peeler. They’re pretty knobbly so look awkward to peel but you don’t have to be religious about it. Alternatively, you can use a teaspoon as you would with ginger but it gets a bit flicky. Apparently you can also slip the skins off after cooking if you boil them whole. But you can also eat the skin too so it shouldn't affect your life in a significant way.
Since I am very familiar with Jerusalem artichoke which I like although the rest of my siblings hated it - I am surprised at using it in a soup as it tends to become slimy when cooked. However, perhaps cubing them makes them less slippery!
ReplyDeleteHello :)
ReplyDeleteThanks for popping by. It was the first time I'd tried the Jerusalem artichoke and I wasn't aware that they tended towards sliminess... I didn't find this after sautéing them with the onions. As I remember, before blitzing, the texture was between a potato and a turnip. And it lent itself really well to the soup, creamy but not heavy. How do you usually eat yours?
Done... photo on Facebook. This tasted delicious, and is easy to make (having translated the recipe from Denise-ish into English!). For the garnish I used truffle oil instead of olive oil, and next time I think I would omit the chives, as the fried artichoke, oil and truffle is already pretty cool. Thanks Denise!
ReplyDeleteI am currently beaming. Can't believe you made the crispy bits. They're worth it huh? PS hope you're working from home tmrw...
ReplyDelete