I think when you see the word ‘artichoke’ most people think of globe artichokes but today I’m talking about those lovely nubbly brown-ish (they can often have a purple-ish tinge to them too) tubers called Jerusalem artichokes. They make the most delicious delicate soup and I believe they are delicious roasted too. They should be relatively easy to find as they are grown in the UK. Just so you know, this is what they look like.
They are awkward to peel as they have lots of little bits which are hard to get the knife into so do your best and then give them a really good wash before using. Once they’re peeled they need to be kept in acidulated water or they will go brown. And one other thing that I feel I must tell you is that they are known to cause a little flatulence! Please don’t let this put you off.
What you need:
1 onion, chopped
1 tbspn oil – I’m currently using a lovely Scottish rapeseed oil
500g Jerusalem artichokes, peeled and sliced
1 litre vegetable stock (I used Marigold)
a little lemon juice for the acidulated water
Sweat the onion in the oil until soft and then add half the stock to the pan. Next, add the sliced artichokes and top up with stock until they’re covered. Bring to the boil and simmer until the artichokes are cooked, mine took about 30 minutes. Purée. Adjust the seasoning and add more stock if you need to.
This really is such a simple soup. It’s absolutely delicious and definitely worth making – just serve in small bowls! 🙂