Lovely Fartichoke Soup (alias Jerusalem Artichoke Soup)

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.

From: The Good Taste, July 1999

One thought on “Lovely Fartichoke Soup (alias Jerusalem Artichoke Soup)

  1. Saide of Sandon says:

    Here is the Jerusalem Artichoke and Chestnut Flour Soup served at the Biodynamic Compost -making Workshop on 27 April 2014. This recipe takes about an hour if you dig your own Jerusalem Artichokes! Half an hour, if you already have the artichokes.

    500 gms Jerusalem Artichokes
    2 medium onions
    1-2 cloves of garlic
    1/2 cup of olive oil
    2 Irish potatoes or sweet potatoes
    2-4 heaped tablespoons of chestnut flour (or try almond flour)
    3-4 cups of vegetable stock
    Salt and pepper to taste, if required

    Wash and scrub the artichokes and potatoes thoroughly. Peel if preferred (I didn’t). Chop roughly. Chop onions and garlic. Heat the oil in a large saucepan, then add the onions and garlic, the potatoes and artichokes. Cook covered over low heat for 10 minutes, then uncovered for 10 minutes. I stirred regularly to ensure all vegetables are covered with olive oil.
    Stir in the chestnut flour and cook for one minute. Gradually stir in 2 cups of stock and continue to stir until the soup boils. Continue simmering until the vegetables are soft enough to mash – about ten minutes.
    Using a food processor, puree until smooth. Add the third and fourth cups of stock if needed to gain preferred consistency.
    Serve with handfuls of parsley or mint.

    Other Options:
    Add a tablespoon of brandy with the chestnut flour.
    Replace one cup of stock with a cup of thick cream.
    Add chopped bacon with the herbs.

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