Gen made a lovely soup for our birthday lunch. These tubers get a bad wrap, but they taste lovely and can be used as a substitute for spuds (or with spuds) in recipes.
Saide also made another version for our Compost Workshop last weekend – her recipe can be found here: Artichoke Soup.
Jerusalem artichokes are not from Jerusalem, nor arethey artichokes. They are tubers of a sunflower. Once peeled , place in water with a little lemon juice or vinegar as they tend to discolour quickly.
For the soup: 2 tsp olive oil 1 litre (4 cups) chicken stock 750mls (3 cups) water 800g Jerusalem artichokes, peeled & chopped 500g Sebago potatoes, peeled & chopped. Bacon (to your liking) 4 bay leaves, torn 8 sprigs fresh thyme 1 litre (4 cups) water 750mls (3 cups) water Salt and ground pepper to taste Heat the olive oil in a large, heavy based saucepan over medium heat. Add the artichokes, potatoes, bacon, bay leaves and thyme and cook, stirring occasionally for 5 mins. Add stock and water and increase heat to high. Bring to boil and then reduce heat to medium. Cook, uncovered, for 20 minutes. Remove the bay leaves and thyme stems. Season with salt & pepper.