Jerusalem artichoke soup

May 12, 2020meza-admin

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 6 people

With sage chips

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Jerusalem artichoke soup

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Serves: 6 people

Jerusalem artichokes, actually have nothing to do with Jerusalem, infact, they aren't even artichokes. Find it strange? Well guinea pigs aren't from Guinea, and they sure aren't pigs aswell. This ginger like rooty vegetable originates in north america and was cultivated in europe around 1600 A.D. High in iron and potassium they are a very healthy vegetable, especially for diabetics due to low glycemic index and little starch amount. Downside being their high inulin level which the human body digestive enzymes cannot break down. When it comes to taste, they are high in fructose, making them rather sweet, with a mild hazelnut note.

Ingredients

For the soup:

  • 1 kg jerusalem artichokes
  • 3 shallots
  • 3 cloves garlic
  • 1 piece ginger, about 2 teaspoons
  • 1/6 teaspoon nutmeg
  • 1 sprig thyme
  • 80 gr butter
  • 2 tablespoons oliveoil
  • 1 handful sage leaves
  • coconut oil for frying, (any vegetable oil will do)
  • cream to garnish

Method

For the soup:

  • 1)

    Take a large heavy bottom pot and place on medium-high heat.

  • 2)

    To the pot, add olive oil and about 1/4 of the butter. When sauteing on butter, always add some oil to the pot as oil raises the burning temperature of the butter preventing it from burning off.

  • 3)

    Now add your roughly chopped shallots, thyme and ginger. Saute for a couple of minutes, until just softened. (No browning the shallots!)

  • 4)

    While the shallots are sauteing, peel wash and slice your jerusalem artichokes into slices and add to the pot, along with minced garlic.

  • 5)

    Saute for another couple of minutes stirring constantly then pour in enough water to just cover all the ingredients.

  • 6)

    Now bring up to a boil, close the lid, and cook on low-medium for about 30 minutes until the artichokes have softened completely.

  • 7)

    Remove the lid,discard the thyme, turn the heat off, add the rest of the butter, stir to melt and work with a stick blender.

  • 8)

    Now season with salt, pepper and nutmeg. (If you’re afraid  your soup will not be creamy enough, you can always set aside a part of the water it’s cooking in and add after blending if needed, aditionally, you can also cook to reduce and make it thicker.)

  • 9)

    Once seasoned, pass the soup through a fine sieve.

To make the sage chips:

  • 1)

    In a small sauce pan, heat some coconut oil to about 160*C or until it starts to gently bubble up.

  • 2)

    Place sage leaves inside the hot oil and cook for 5-10 seconds, then place on a piece of paper towel to drain excess oil.

  • 3)

    Once off the pan, it will still be mushy, don’t worry that’s perfectly normal, just wait another 20 seconds for it to cool down and it will become crispy.

Nutrition

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