Jerusalem Artichoke Soup
You either love them or hate them! My husband tells me that the fact that even the pigs will not eat them should tell me something! However he will eat this soup occasionally under sufferance. No quantities I’m afraid, like most of my cooking I make it up as I go along.
- about equal quantities of potato and Jerusalem artichokes
- 2 – 3 fat cloves garlic
- vegetable or chicken stock
- salt and pepper
1. Peel and roughly chop the potato and Jerusalem artichokes. Either put the Jerusalem artichokes into acidulated water (water with some lemon juice added) or use them very quickly to prevent them browning.
2. Put the vegetables and garlic in a saucepan with enough stock to cover, bring to the boil and then simmer until tender.
3. Either purée in a blender or food processor or blitz with a stick blender until smooth.
4. Add milk to gain the consistency that suits you, taste and season.
I like to serve this with garlic croutons and sometimes buy a reduced, uncut loaf to make loads as they will keep well in an airtight container. They go well with any soup, on salads and are good to nibble on with a glass of wine.
- Cut the crusts off stale bread (unsliced). Slice about 2cm thick then into 2cm dice.
- Toss in a large bowl with some oil (you don’t need much) with a couple of crushed cloves of garlic. Spread in a single layer on a baking tray and bake in a hotish oven until golden – about 10-15 minutes. Watch them carefully or they will end up black!
- Try using grated parmesan, chilli or chopped herbs instead of the garlic or just make them plain.