This isn’t a Maltese dish or a recipe with stems from my home county of Norfolk, but it is a soup from my roots made with my favourite root vegetable! You can rarely find Jerusalem artichokes out of season so I like to soak up the last of these knobbly delights by making this light rustic soup.
Unlike most Jerusalem artichoke soups which are blended and finished with cream, I really like this wholesome version my Mum was always fond of which is more of a broth. Because these artichokes have such a delicate flavour I finish it with a little lemon rind, some flat parsley and to add to the earthy flavours, some white truffle oil.
On a chilly day like today, it sometimes feels a bit too light so I like to counteract its modesty by serving with it, a rich and gewy truffled mushroom and gruyere fried sandwich (blog post coming soon!).
Jerusalem Artichokes are harvested October to March.
700g Jerusalem artichokes, scrubbed and peeled and cut into small “half moons”
2 shallots finely chopped
2-3 teaspoon of vegetarian stock (or 1 ½ cubes)
1 clove of garlic, crushed
1 tbs finely chopped flat-leaf parsley
Half a lemon rind grated finely
1 tbs butter
White truffle oil (or olive oil)
Black pepper and sea salt
- Fry the shallots in a little butter, when softened add the garlic and fry for a further 2 minutes
- Fill a medium-sized pan with freshly made stock – around 1 litre using 2-3 tsp stock – and add the Jerusalem artichokes. Simmer for around 10-15 minutes or until the artichokes have softened
- Add black pepper and a little sea salt to taste
- Add lemon rind and parsley at the very end
- Serve with a drizzle of truffle oil