There is no interesting backstory to this soup, unfortunately. The simple truth is that my organic veg box contained some rather knobbly unattractive unidentifiable root like things in it, which I later discovered (thank you, Google images) were Jerusalem artichokes.
Today was the day to ‘tackle’ this veg. London is freezing over, it snowed (despite it being March, people) and frankly it was too miserable to eat anything but soup and lots of chocolate.
This soup, I must admit, was delicious. Jerusalem artichoke has a sweet, nutty and at the same time iron like taste, and a velvety smooth texture. The addition of leek and carrot I think gave it some more depth. The great thing about this soup is that it can be easily customised. I mixed dill into my bowl – I love the fragrant kick it gives. Marc drizzled truffle oil on his – this soup is luxurious and creamy enough to really work with truffle oil.
I think that we will be getting more Jerusalem artichokes in our box and I’m glad – I definitely want to make this soup again.
- 1 tablespoon vegetable oil
- 1 regular onion, diced
- 5 garlic cloves, peeled and diced
- 1 leek, sliced
- 1/2 a large carrot
- 750g Jerusalem artichokes, peeled and roughly cut
- 1.5 litres of vegetable stock
- salt and pepper to taste
- 50ml single cream or soy cream
- truffle oil (optional)
- dill (optional)
- croutons (optional)
- heat oil in a saucepan
- insert diced onion and garlic and sweat for a few minutes
- add remainder of vegetables and sweat for about 15 minutes
- pour in the stock
- bring to the boil, then leave to simmer for about 40 minutes (check to see that all the vegetables are soft)
- leave to cool, add cream, then liquidise (in batches if necessary)
- return to saucepan, heat and season generously
- serve, adding garnish of choice (dill, croutons or truffle oil).