Jerusalem artichokes, I never really heard about them and I have to admit that before this soup I had never eaten them.
But I have to say that I am really happy to have discovered this ‘forgotten’ vegetable. As a Christmas present my mother gave me the cookbook ‘Mari plukt de dag’ from the author Mari Maris. A beautiful but above all very inspirational book which I can really recommend you purchase, read or borrow. The book contains one year of cooking of the chef and vegetable farmer Mari, who lives in an old bakery in the north part of France. Her stories are funny and down to earth. Her love for good local seasonal produce and cooking is addictive… And she loves to cook with Jerusalem artichokes, so she got me curious. And as I am a real soup addict, I had to make a soup out of them… or should I admin that at that time I feared to make whipped egg whites, so her recipe for soufflé with Jerusalem artichokes is still on my to do list 😉
Jerusalem artichokes soup
A forgotten but delicious vegetable, Jerusalem artichokes, excellent to make a soup! Topped with fried mushrooms, it is a really nice winter meal
Ingredients
- 375 gr jerusalem artichokes
- 175 gr potatoes
- 65 gr shallots
- 5 gr garlic 1 clove
- 3 sprigs thyme leaves only
- 500 ml vegetable stock
- 150 ml water
- 2 tbsp lemon juice
- 3 tbsp olive oil extra virgin
- 150 gr mixed mushrooms
- 1 sprig rosemary needles only
- pepper
- salt
- 0,5 tsp truffle oil
Instructions
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Peel the potatoes and Jerusalem artichokes, and cut the in cubes. Clean the shallots and finely slice them. Finely chop the garlic and rosemary
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Heat 2 tbsp of olive oil over a medium heat. Fry the shallots for 2 minutes, until translucent. Add the garlic and fry for another 2 minutes
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Add the potato, Jerusalem artichoke and thyme, mix well and then add the vegetable stock. Bring to a boil and let it simmer for 30 to 45 minutes until the Jerusalem artichokes are soft and tender
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In the meantime, roughy chop the mushrooms. Heat 1 tbsp of olive oil and fry the mushrooms together with the rosemary. Season with pepper and salt
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Let it cool down a bit before you puree it in the (hand) blender. Add lemon juice, pepper and salt to your own taste
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Garnish the soup with the fried mushrooms, some thyme leaves and a few drops of truffle oil
Recipe Notes
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