Jerusalem Artichoke Soup

As the colder months of winter approach – it’s the perfect time to start making those delicious soups. One of my favorite is Jerusalem Artichoke Soup – well worth the effort of peeling them.



To start – you will need to carefully select your Jerusalem Artichokes (they should be firm and fresh – not mushy)

Ingredients:

• 5 Tbsp butter
• 1 chopped onion
• 2 large garlic cloves (peeled but whole)
• 20-30 medium Jerusalem artichokes, peeled and cut into dice sized chunks 
• Note: The most difficult part by far is peeling the Jerusalem artichokes – be sure to leave about 45min for this.
• 4 peeled, and diced potatoes
• 3 Bay leafs
• 1 litre chicken stock 
• (use vegetable stock for vegetarian option, and gluten-free stock if cooking gluten-free)
• Nutmeg (to taste – about 0.5 tsp)
• Salt and black pepper to taste
• Cream to dress

Method:

1. Melt the butter in a deep saucepan over medium-high heat (I used a large cast iron one)
2. Microwave on high the diced potatoes for 4-5 min (until 80% cooked)
3. Sweat the onions, garlic, Jerusalem artichokes and microwaved potatoes for 5 minutes. (Be Careful not to brown them)
4. Add the chicken stock (homemade stock is always best), and bay leafs and simmer till the Jerusalem artichokes are cooked (tested by inserting a skewer into them – should push in easily) – approx 15-25 min. 
5. In a blender - purée the soup in batches (when using an upright blender only fill the blender a third of the way)
6. Once all blended returned to the saucepan and add nutmeg, pepper and salt to taste.

Serve with drizzle of cream on top and fresh bread.

 Lush