Jeruzalem Artichoke Soup
A fantastic seasonal winter soup that can be made in 30 minutes.
The Jeruzalem Artichoke is one of my favorite ingredients in winter. It has a good and strong flavor and you can prepare it in many ways. This dish that can be made in about 30 minutes. It depends a little bit on the shape of the chokes, because some of them can be pretty hard to peel. It serves 4 people.
Together with some special toppings, this can be a fun starter for a dinner party, but you can also eat it as a main on a weeknight with some bread.
Instructions below the image.
500g Jeruzalem Artichokes, peeled and cut into 2-3CM cubes
1 White Onion, diced
1 Clove Garlic, diced
1 tsp Chili Flakes
Toppings of your choice (many options here, from cashews to roasted corn to tempura fried seaweed)
Bring pan to medium heat. Add oil, the onion and Jeruzalem Artichokes.
When they are sweating, add chili, salt and garlic. Bake until they start to brown. If your stock is very salty, I recommend not adding salt at this point.
When everything is golden, add the stock and bring to boil.
Let it simmer 15 minutes until the Artichokes break when you try to pierce them with a fork.
Blend the soup and keep it warm. If the soup is too heavy, you can add some water or stock.
Serve with some bread and toppings of your choice.
Pro tip: adding any kind of acid will make the taste of the soup a bit more complex and will make the color more white. Consider adding lime juice or concentrated lemon acid after blending.
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