Saide’s Artichoke Soup

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.

Ingredients:
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

Method:
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.

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.

Ingredients:
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

Method:
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.

fartichoke foliage

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s