Rustic Jerusalem Artichoke Soup

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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.

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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.

 

Ingredients:

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

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