I’m back! Just been moving house into a not quite finished renovation but a girls still got to eat. Especially a pregnant girl.
You’ve probably seen Jerusalem Artichokes around at the markets as they are in peak season. I look forward to making this soup each year, it’s as good as it gets.
Jerusalem Artichoke Soup
1 tbs butter
1 onion, chopped
1 garlic clove, chopped
750g Jerusalem artichokes, peeled with a paring knife and chopped
1 large potato, peeled & chopped
1.25 litres chicken stock
Dash of pouring cream (optional)
Sourdough bread, ripped into chunks
Salt & pepper
1 small handful flat leaf parsley, chopped
1 garlic clove (extra) crushed
- Saute the onion & garlic in the butter on a moderate heat for about 4 minutes or until soft.
- Add the artichokes, potato and chicken stock and bring to a simmer.
- Cook on a low heat for 30 minutes and ensuring that when done all vegetables are really tender.
- Let the soup cool slightly and then blend until smooth and season if required.
- When reheating to eat add a small dash of cream for a really smooth finish but this is entirely optional.
- For some rustic croutons, pan fry the chunks of sourdough with the olive oil & garlic until golden & crispy.
- Top the soup with the croutons, scatter with parsley and drizzle with olive oil or white truffle oil if you have it.