JERUSALEM ARTICHOKE AND BACON SOUP
I love Jerusalem Artichokes, despite their 'fartichoke' reputation! I sometimes use half parsnips, half jerusalem artichokes in this recipe. You can also add about 200ml of cream, as the original in the UK's Independent newspaper called for, but I find it just fine without. Serve topped with croutons.
Provided by Sackville
Categories Vegetable
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Gently cook the onion in the butter and oil for 3-4 minutes until soft, add the stock, season and simmer gently for 15 minutes.
- Add the artichokes and simmer for about 10 minutes, or until the artichokes are cooked and the soup has thickened slightly.
- Blend a cup of the soup and return to the pan, then stir in some cream, if desired.
- Season to taste.
- While the soup is cooking, fry the bacon until crisp and then cut into small pieces.
- Sprinkle some on top of each bowl of soup along with some croutons, if desired.
Nutrition Facts : Calories 573.3, Fat 33.6, SaturatedFat 11.2, Cholesterol 53, Sodium 985.1, Carbohydrate 48.5, Fiber 3.4, Sugar 24.5, Protein 19.2
JERUSALEM ARTICHOKE SOUP
Provided by Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
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.
JERUSALEM ARTICHOKE SOUP
Provided by Alex Guarnaschelli
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- I brought a handful of Jerusalem Artichokes home from the market, washed and roasted them (skin and all) in the oven with a simple drizzle of olive oil, sea salt, and pepper. I cooked them all the way through as I would a baked potato. I tried roasting them a second time replacing the olive oil with hazelnut oil for even tastier results. Now, the vegetable risks to take over my produce life as I know it! I cut some into thin rounds, fried them and sprinkled them over an arugula salad. Delicious. I thought I had reached my peak with these preparations until I tasted this soup...The combination of roasting and stewing them yields a complex flavor.
- Preheat the oven to 450 degrees F.
- Place 1/2 the Jerusalem artichokes on a baking sheet. Drizzle them with 1 1/2 tablespoons olive oil and sprinkle with salt and pepper. Place the tray in the center of the oven and cook until they are completely yielding when pierced with the tip of a knife, 30 to 45 minutes.
- Meanwhile, slice the rest of the Jerusalem artichokes in 1/2-inch thick slices. Heat a medium pot and add the remaining 1 1/2 tablespoons olive oil. Add the onion and garlic and season with salt and pepper. Cook for 5 minutes. Add the thyme and the Jerusalem artichokes slices and stir to blend the ingredients. Check the seasoning. Cook for 5 to 10 minutes and add 4 cups water.
- Cook until the Jerusalem artichokes are completely tender, 25 to 30 minutes. If the liquid reduces too much during this cooking time, add the remaining 1 cup water. Remove the roasted ones from the oven, quarter them and add them directly to the soup mixture. Taste for seasoning.
- Remove the thyme from the pot. Add the cream. Puree the soup in small batches in the blender (or a hand blender) until smooth. For a more "rustic" texture, puree only 1/2 and leaving the other 1/2 "chunky." Serve with crusty sourdough or a seeded bread to bring out the naturally nutty flavor of the soup.
- Serving suggestion: Crusty sourdough bread or seeded bread.
CREAM OF JERUSALEM ARTICHOKE SOUP
A Jerusalem artichoke is a white-fleshed root related to the sunflower. It is not related to the thistle-like globe artichoke, even though they share a common name and taste rather similar. This soup is wonderfully rich and creamy. Garnish with fresh parsley.
Provided by Michelle Chen
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 490.8 calories, Carbohydrate 47.2 g, Cholesterol 91.6 mg, Fat 29.3 g, Fiber 5.3 g, Protein 10 g, SaturatedFat 17.9 g, Sodium 686.4 mg, Sugar 14.7 g
TURNIP AND JERUSALEM ARTICHOKE SOUP
A cheap and filling soup which makes good use of winter root vegetables. For a luxury version, you could add bacon, croutons, cream or all three. The original recipe, which I modified, called for 2 parsnips instead of turnip.
Provided by Sackville
Categories European
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- When you are preparing the artichokes, drop them into water with a bit of lemon juice or vinegar as you go so they don't discolour. Drain before adding to the recipe later.
- Start the soup by sauteing the onions in the oil for a couple minutes.
- Add the turnips and artichokes. Fry for 3 - 4 minutes, then put the lid on and sweat for 5 minutes, stirring once or twice to avoid sticking.
- You may need to add 1/4 cup water if things start to stick to the pot.
- Rinse the lentils in a sieve then add to the vegetables with the stock. Stir well and bring to the boil.
- Boil for 10 minutes, then reduce heat to a gentle simmer. Simmer for about 25 minutes.
- Remove the bay leaf.
- Liquidise if preferred, then season to taste.
Nutrition Facts : Calories 243.6, Fat 3.8, SaturatedFat 0.5, Sodium 18.2, Carbohydrate 43.4, Fiber 11.5, Sugar 14.4, Protein 10.2
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