Neither from Jerusalem or an actual artichoke, this strange, knobbly vegetable is, in fact, a tuber from the sunflower family. The white flesh of this vegetable is nutty, sweet and is a good source of iron, B vitamins and thiamin. It will discolour if exposed to air so place the peeled vegetable in a bowl of acidulated water until ready to cook.
It’s been so cold and windy today, despite the sun, if you’re like me and in need of warming up try this snowy white soup with a little citrus zing. Easily prepared in advance and then re-heat when needed. The chanterelles I pulled out from the freezer, cooked prior to freezing, add another texture to this warming soup.
Jerusalem Artichoke Soup with Chanterelles, Lemon, Parsley & Walnuts
- 800 g Jerusalem artichokes
- 2 Banana Shallots peeled & sliced
- 1 stick Celery chopped
- 1 clove of Garlic peeled and chopped
- 1 tsp Lemon Thyme leaves
- 450 mls Whole Milk
- 350 mls Vegetable stock or water
- a knob of butter
- For the Parsley and Lemon Topping
- 1 Clove Garlic finely chopped
- Zest of an unwaxed Lemon
- A handful of Flat Leaf Parsley finely chopped
- 4 Walnut halves roasted then chopped
- 100 g Chanterelle Mushrooms cleaned & sautéed in a little butter
- salt and pepper to taste
- a Drizzle of Olive Oil
- Melt the butter in a large pan with a splash of oil, add the sliced shallots, garlic and celery, sauté until translucent. Add the artichokes and a pinch of salt and cook, covered, over a medium heat for about 15-20 minutes, until the artichokes are cooked but not coloured.
- Add the milk and vegetable stock, then cover with a tight-fitting lid and bring to boil. Reduce the heat slightly and simmer for 10-15 minutes.Blitz the soup in a blender and then adjust the seasoning to taste and pour back into the pan to re-heat.For the parsley topping, mix the garlic, parsley and lemon zest in a bowl.
- Pour the soup into deep bowls, scatter over the parsley mixture and drizzle with olive oil and scatter the chanterelles. Serve with crusty bread.