Wednesday, 29 December 2010

Jerusalem Artichoke Soup with Parmesan Shavings

Jerusalem artichokes are in season from October to February. I absolutely adore this vegetable - such a subtle, nutty flavour and it's still little-known about so I can really surprise my guests with a new taste! This soup is delicate and very easy to make, the beauty is in the taste of the artichoke itself. I've had no complaints yet!

Top tip: When in season your best bet is to buy from a local grocer, although they are popping up in a few of the larger supermarkets.

Serves 5


Jerusalem Artichoke - roughly 400g
Onion - 1
Garlic - 2-3 cloves
Chicken Stock - 500mls
Double Cream - 75mls
Butter - 25g
Nutmeg - 1/2 tsp
Parmesan - 1 handful

1. Peel the Jerusalem artichokes and roughly chop into small chunks.

2. Peel and dice the onion. Peel and crush the garlic. Sauté the onion and garlic in the butter until softened.

3. Add the chicken stock and Jerusalem artichokes and bring to the boil. Allow to simmer for 10 minutes, or until the artichokes are softened and almost falling apart.

4. Add the ground nutmeg, and using a handheld blender pureé until smooth.

5. Season to taste with salt and pepper. Mix in the double cream.

Serve hot with a sprinkling of parmesan shavings and some more black pepper.

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