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Jerusalem Artichoke Soup

Jerusalem Artichokes are available during the winter months and into early spring. They have an intense nutty sweet flavour. I don’t peel them as a lot of the flavour is in the skin.

The garlic pulp can be used in lots of other recipes.

1 bulb of garlic, halved horizontally

2 tsp soft brown sugar

500g Jerusalem artichokes, scrubbed and sliced

25g butter

1 banana shallot, finely sliced

50ml madeira

1.2 ltrs chicken stock

Whole garlic bulb ready to roast
Whole garlic bulb ready to roast
Freshly dug up Jerusalem artichoke
Freshly dug up Jerusalem artichoke

Preheat the oven to 180C fan. Place the two halves of garlic cut side up on a piece of foil. sprinkle with sugar and season with salt and pepper. Sprinkle a tablespoon of water and seal the garlic into a parcel and roast in the oven for 30 minutes.  When cooked, open the parcel and allow to cool then squeeze the garlic pulp out of the skins and set aside.

Melt the butter in a large saucepan over a medium heat and then it starts to foam and add the sliced artichokes, shallots, garlic pulp and salt and pepper. Reduce the heat and sauté for around 10 minutes until golden brown and starting to soften.

Turn the heat up to medium and pour in the madeira and scrape the bits stuck to the bottom of the pan and cook until the madeira is reduced to just coating the vegetables. Add the stock, bring to the boil then turn the heat to the lowest setting, put a lid on the pan and simmer for 30 minutes.

Transfer to a blender and purée until smooth. Pass through a fine mesh sieve into a clean saucepan, check the seasoning.

Jerusalem artichoke soup

Jerusalem artichoke soup

Jules
Jerusalem Artichokes are available during the winter months and into early spring. They have an intense nutty sweet flavour. I don't peel them as a lot of the flavour is in the skin.
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Prep Time 10 mins
Cook Time 1 hr 10 mins
Course Light lunch, Starter
Servings 4 people
Calories 118 kcal

Ingredients
  

  • 1 bulb garlic halved horizontally
  • 2 tsp soft brown sugar
  • 500 g Jerusalem artichokes scrubbed clean
  • 25 g butter
  • 1 banana shallot finely sliced
  • 50 ml madeira
  • 1.2 ltr chicken stock

Instructions
 

  • Preheat the oven to 180C fan. Place the two halves of garlic cut side up on a piece of foil. sprinkle with sugar and season with salt and pepper. Sprinkle a tablespoon of water and seal the garlic into a parcel and roast in the oven for 30 minutes.  When cooked, open the parcel and allow to cool then squeeze the garlic pulp out of the skins and set aside.
  • Melt the butter in a large saucepan over a medium heat and then it starts to foam and add the sliced artichokes, shallots, garlic pulp and salt and pepper. Reduce the heat and sauté for around 10 minutes until golden brown and starting to soften.
  • Turn the heat up to medium and pour in the madeira and scrape the bits stuck to the bottom of the pan and cook until the madeira is reduced to just coating the vegetables. Add the stock, bring to the boil then turn the heat to the lowest setting, put a lid on the pan and simmer for 30 minutes. 
  • Transfer to a blender and purée until smooth. Pass through a fine mesh sieve into a clean saucepan, check the seasoning.

Nutrition

Calories: 118kcalCarbohydrates: 26gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 14mgPotassium: 578mgFiber: 2gSugar: 15gVitamin A: 36IUVitamin C: 6mgCalcium: 30mgIron: 4mg
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