Carrot Potato And Jerusalem Artichoke Soup Recipes

JERUSALEM ARTICHOKE AND CARROT GRATIN

Steps:

• Preheat oven to 425 degrees with rack positioned in the center. Squeeze the juice from two lemon halves into a medium bowl of water. Peel and cut the Jerusalem artichokes lengthwise into thirds, and add to the acidulated water. Butter a shallow 7 1/2-by-11 1/2-inch ovenproof baking dish, and set aside.
• Place the potatoes, carrots, garlic, and 2 tablespoons parsley in a large bowl. Remove the Jerusalem artichokes from the water, pat dry, and add to the bowl. Sprinkle generously with salt and pepper. Toss to combine, and arrange the vegetables in an even layer in the prepared dish. Dot with the butter.
• Pour cream into a small saucepan; heat over medium-high heat just until it comes to a boil. Pour hot cream over vegetables; cover dish tightly with aluminum foil. Place the dish on a rimmed baking sheet to catch any cream that might bubble over. Transfer both baking sheet and dish to oven, and cook until potatoes begin to soften, about 30 minutes.
• Reduce oven temperature to 400 degrees. Remove aluminum foil; stir vegetables so they are coated with cream. Continue cooking until the tip of a knife easily pierces potatoes and artichokes, about 30 minutes more.
• Preheat the broiler. Using the large holes of a box grater, grate the cheese, and sprinkle over the gratin. Place dish under broiler, and cook just until the cheese is golden brown and crusty. Sprinkle with remaining tablespoon parsley, and serve hot.

JERUSALEM ARTICHOKE & HORSERADISH SOUP

Steps:

• Heat oven to 190C/fan 170C/gas 5. Put the artichokes in a roasting tin and drizzle with the oil. Bake for 30 mins until tender. remove from the oven, then set aside to cool.
• Meanwhile, in a large pan, bring the stock to the boil, add the potato and simmer for 5-10 mins until tender. When the artichokes are cool enough to handle, carefully peel away the skins and transfer the flesh to a food processor. Add the potatoes and a little of the vegetable stock, then process until smooth.
• Return the processed mixture to the remaining stock, stir together and heat gently through. Stir in the horseradish sauce and chopped chives, then season generously to taste. Ladle the soup into bowls and top each with a tablespoon of the cream. Serve soup garnished with the fresh chives.

CARROT, POTATO AND JERUSALEM ARTICHOKE SOUP

Steps:

• Melt the butter with a dash of olive oil in a large pot and soften the onion for a few minutes, before adding the garlic.
• After a few minutes add spices and herbs, the carrots, potatoes and artichokes, and let them sweat for 10 minutes on a low heat with the lid on.
• Pour in the stock, stir well, put the lid back on and simmer for a further 20 minutes or until the vegetables are soft.
• You can the blend all or half of the soup. I personally prefer to leave some veggie chunks in mine!
• Taste to check the seasoning, re-heat and serve.

JERUSALEM ARTICHOKE SOUP

Steps:

• Brush and scrub Jerusalem artichokes under cold running water. Cut them into 1/4inch slices and toss with lemon juice. Melt butter in a 4quart nonreactive saucepan. Add leek, carrot and Jerusalem artichokes with the lemon juice. Cover and cook over gentle heat for 20 minutes. Add 2 1/2 cups stock or water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer for another 25 minutes. When cooked, remove from the heat and puree the soup with an additional 1/2 cup stock, or water and cream. Pass puree through a drum sieve. Return soup to a clean saucepan and reheat.
• Ladle soup into warm soup bowls and dust each portion with fresh grated nutmeg.

CREAM OF JERUSALEM ARTICHOKE SOUP

Steps:

• Melt the butter in a large pan over medium heat until foamy. Add the onions, artichokes and potatoes and cook, covered, over low heat for 10 minutes. Uncover and cook for and additional 8 minutes.
• Stir in the brandy, and flour, and cook for 1 minute. Gradually stir in about 2 cups of the stock, stirring continuously, until the soup boils and thickens. Simmer for a further 5 minutes. Transfer to a food processor and puree until smooth, adding more stock if needed.
• Return to the pan, add the cream and season well with salt and freshly ground black pepper, then reheat. Sprinkle with the chopped parsley, to serve.