Jerusalem Artichoke Soup
From xerxes 15 years ago
- 30 minutes to make
- Serves 6
Hold on there, Jerusalem artichokes aren't related to globe artichokes. They are actually a tuber, related (distantly) to the sunflower, or 'girasol' and eventually the word was altered to 'Jerusalem'. This soup may be pre-prepared, then heated when it's time to serve.
Ingredients
- 2 oz butter shopping list
- 2 onions, chopped shopping list
- 1 1/2 lbs Jerusalem artichokes, peeled and sliced shopping list
- 1 1/2 pints vegetable stock shopping list
- 10 oz milk (or silk, for vegetarian) shopping list
- salt & pepper shopping list
- 2-3 slices day-old white bread shopping list
- 4 Tbsp olive oil shopping list
How to make it
- Use the white bread for making croutons (or use store-bought croutons of your own choosing.)
- Cut the bread into 1/2" cubes. Heat in the olive oil, tossing occasionally, till toasted brown and crisp. Dry them on kitchen paper.
- Melt the butter in a large saucepan. Add the onions and cook till soft
- Add the artichokes and coat well with the butter. Saute over low heat for about 10 min.
- Pour in the veg stock. Bring to the boil, then cover and reduce heat. Simmer for about 20 min.
- Turn off the heat and pour the soup into a food processor or blender, and pulse till smooth.
- Return to the saucepan, stir in the milk and season with salt & pepper.
- The soup is now ready to heat. Simply heat till hot and serve with the croutons.
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