We found some Jerusalem artichokes at the farmers market this week and Karen had fond memories of them in soup. We found this recipe in the Cook’s Companion and it’s now one of my new favourites. Jerusalem artichokes are actually part of the sunflower family, not artichokes and they grow from tubers, like potatoes. August is the time to plant them and I’ll be stashing a few more from the market to plant later. Pick nice round ones to grow as some of the knobby ones are a pain to prepare.
Jerusalem Artichoke Soup
500g Jerusalem artichokes, peeled and cut into even chunks
1 onion, sliced
1 clove of garlic, lightly crushed
1 stick of celery, finely sliced
1 potato or sweet potato, diced
1 litre of chicken stock
freshly ground black pepper
freshly snipped chives
freshly grated nutmeg
thick cream (optional, but you know it will be worth it)
Melt the butter in a heavy pan and sweat the vegetables for 5 minutes, stirring occasionally. Add the liquid and simmer until the artichoke is tender. Puree with a wand blender (or food processor). Check the seasoning and add salt and pepper as required. Serve with nutmeg and chives sprinkled on top. We have ours with soda bread – it’s the perfect accompaniment for any soup.