I adore soup and thought I would try out a soup I haven’t made before and with an ingredient I haven’t used before: Jerusalem Artichokes.
The soup has slightly tangy taste from the apples and has an “earthiness” from the artichokes. It is super delicious with cooked bacon.
It’s not the last time I’ll make it, but the preparations are, however, a bit cumbersome with regards to the artichokes. As they are so gnarled and small, it takes a little time to peel them, so arm yourself with patience and a good potato peeler.
JERUSALEM ARTICHOKE SOUP
1 RED ONION
2 CLOVES OF GARLIC
750 G JERUSALEM ARTICHOKES
2 MEDIUM POTATOES
2 COOKING APPLES
1 TBSP. OLIVE OIL
2 TSP. DRIED THYME
2 TSP. SALT AND PEPPER
1 L BOILING WATER
100 ML MILK (OR CREAM IF YOU PREFER)
2-3 TSP. HONEY
Peel and roughly chop the red onion and garlic.
Peel the artichokes, potatoes and apples and cut them into cubes.
Heat the oil in a large pot, and cook onion and garlic for 2-3 minutes. until the onions begin to soften.
Add the artichokes, potatoes and apples and mix it well with thyme, salt and pepper.
Add boiling water until it covers the vegetables. Let it simmer at a low heat for 30 minutes until the artichokes and potatoes are tender.
Blend it smooth and add milk.
Season with honey and extra salt and pepper.
Pass the soup through a fine mesh sieve into a large bowl; Use the back of a ladle to press the last of the soup through the sieve to make the soup velvety and delicious.
Serve with a dollop of yogurt, bacon, croutons and chopped wild garlic or parsley.