Jerusalem artichoke soup

Jerusalem artichoke soup

By
From
Under the Walnut Tree
Serves
4-8
Photographer
Fanny Bergenström

Jerusalem artichokes are such marvellous root vegetables, and well worth the effort it takes to peel them. Here they are used in a soup with porcini mushrooms and thyme. You can exclude the mushrooms if you wish; the soup will be delicious either way.

Ingredients

Quantity Ingredient
15g dried porcini mushrooms, (optional)
200ml water, for soaking the mushrooms
800g jerusalem artichokes
2 medium potatoes
1 medium onion
800ml mild chicken or vegetable stock
200ml pure cream
sea salt
freshly ground black pepper
2-3 teaspoons truffle oil, (optional)
tender fresh thyme leaves
100ml white wine

Method

  1. Soak the dried porcini for 30 minutes, if using. Peel and cut the Jerusalem artichokes and potatoes into large pieces. Peel and roughly chop the onion.
  2. Put three-quarters of the stock into a pan and cook the vegetables and porcini for about 20-25 minutes. Use a hand-held blender directly in the pan to mix the soup until more or less smooth. Dilute with the rest of the stock, white wine and cream. Season with salt and pepper and cook for another 5-10 minutes. Season to taste, then divide among serving bowls. Drizzle with a little truffle oil if you like, and sprinkle with fresh thyme leaves.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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