The french explorer and acadia s first historian marc lescarbot described jerusalem artichokes as being as big as turnips or truffles suitable for eating and taste like chards but more pleasant. Add cream for a slightly richer soup or a little more milk if the soup appears too thick. Add the cream and blend the mixture. 2 add jerusalem artichokes and stock. Reduce the heat to low and simmer covered until the jerusalem artichokes begin to break down 45 minutes to an hour.

If using an upright. 1 red onion peeled and sliced. 1 clove garlic peeled and crushed lightly with the side of a knife. Bake for 30 mins until tender. It s one of my favourite winter meals.

The jerusalem artichoke was titled best soup vegetable in the 2002 nice festival for the heritage of the french cuisine. 3 purée the soup. Find jerusalem artichokes at farmers markets and some food stores. Add the jerusalem artichokes and the chicken stock to the pot and bring to a simmer. Heat oven to 190c fan 170c gas 5.

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Remove from the oven then set aside to cool. Add the artichokes white wine and stock and cook for eight minutes or until the artichoke has softened. Jerusalem artichokes makes the most delicious soup. A sublime start to a meal jerusalem artichokes are rich and nutty potato like vegetables that are only in season for a short period of time. 3 tablespoons extra virgin olive oil.

Warm through gently stirring regularly. Jerusalem artichoke are knobbly little things that look a bit like ginger but taste like a cross between potato mushroom and garlic. Put the artichokes in a roasting tin and drizzle with the oil. Make the most of their outstanding flavour with this wondrous jerusalem artichoke soup recipe from stephen crane the perfect winter warmer. A classy comforting dish jerusalem artichoke soup is a deliciously creamy winter warmer it s perfect for a hearty evening dinner when the temperatures start to drop or even as a scrumptious lunch all year round.

Toss over a medium to high heat so that the. 1 1 2 pounds jerusalem artichokes scrubbed clean and dried. Jerusalem artichoke soup seasons winter meals lunch or dinner serves 4 published july 9 2012. Warm the bacon croutons over a low heat and stir in the chopped parsley. Place the mixture into the bowl of a foodprocessor.

Using an immersion blender or upright blender purée the soup. Ladle the soup into warmed bowls and sprinkle with the croutons to serve. Using an immersion blender or upright blender purée the soup. Toss over a medium to high heat so that the. Warm through gently stirring regularly.

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Ladle the soup into warmed bowls and sprinkle with the croutons to serve. Remove from the oven then set aside to cool. The jerusalem artichoke was titled best soup vegetable in the 2002 nice festival for the heritage of the french cuisine. If using an upright. The french explorer and acadia s first historian marc lescarbot described jerusalem artichokes as being as big as turnips or truffles suitable for eating and taste like chards but more pleasant.