Jerusalem artichoke soup

Jerusalem artichoke soup

By
From
James Martin's French Adventure
Serves
4
Photographer
Peter Cassidy

In markets and supermarkets right across France, I found bucket-loads of these knobbly artichokes. You won’t know how good they taste until you try them – they’re ace! Once they’re peeled, just remember to keep them in a bowl of cold water and lemon juice if you’re not cooking them straightaway or they’ll start to go brown.

Ingredients

Quantity Ingredient
25ml olive oil
2 shallots, diced
400g jerusalem artichokes, peeled and roughly chopped
50ml anise liqueur, such as Pernod
100ml white wine
25ml brandy
300ml chicken stock
200ml double cream
sea salt
freshly ground black pepper
warm crusty bread, to serve

Method

  1. Heat the olive oil in a large non-stick saucepan and fry the shallots and artichokes over medium heat for 5 minutes until the shallots are soft but not browned.
  2. Add the anise liqueur, wine and brandy and cook for 1 minute. Pour in the chicken stock and bring to the boil, then turn down to a simmer and cook for 20–25 minutes until the artichokes are tender.
  3. Transfer the soup to a blender (or use a stick blender) and blitz until smooth. Pass the soup through a fine sieve into a clean saucepan and stir in the cream. Season to taste with salt and pepper, then heat gently for 2–3 minutes until warmed through.
  4. Pour the soup into bowls and serve with warm crusty bread.
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