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Jerusalem Artichoke Soup/Puree

I think I have mentioned in the past, the historical hatred (apparently) of the Southern French for jerusalem artichokes since the war years, when there was very little else available, and they were forced to eat them in january and february, long after they become far too sweet and cloying. I don’t think this is necessarily true in modern France, as the restaurant menus are burgeoning with artichokes at the moment.

Their nutty flavour makes an excellent combination with potatoes and other root veg in purees and mash – try combinations of potatoes, artichokes, parships, celeriac or swede (or even kohl rabi Dominic?!!). The following soup is really stolen from Escoffier – very French. It can also be made with much less stock and served as a puree with roast meat.

Serves 4

* 1kg jerusalem artichokes, peeled and chopped * a large knob of butter * 30g hazlenuts, toasted and blitzed in a grinder * chicken stock – about 500mls for thick soup – vary for thinner soup or puree * 150mls milk * 1 tbsp cornflour * salt and pepper

Sweat the articholkes in butter with the lid on for about 10 minutes. Add the nuts and stock and cook gently until the artichokes are tender. Puree in a blender and then pass though a fine seive. Mix the milk and cornflour together until smooth then add to the soup. Reheat gently until thickened – you can adjust the amount of liquid to your taste at this stage. Season with salt and pepper. Add another knob of butter before serving with croutons or crusty bread.

Regards
The Gourmet Doctor