TRUFFLED JERUSALEM ARTICHOKE SOUP
Velvety smooth and supremely comforting, this winter soup makes the most of this underrated root, and celebrates any glorious leftover game birds
Provided by Tom Kerridge
Categories Soup
Time 1h
Number Of Ingredients 8
Steps:
- Heat the butter in a large saucepan. Fry the onions and artichokes for 10 mins or until the onions are cooked and the artichokes have softened. Add the stock and bring to the boil, then reduce the heat to a simmer, cooking for 15-20 mins until the artichokes are very tender.
- Tip everything into a food processor with the cream and purée until smooth. Season with the truffle oil and some salt.Transfer to a saucepan to keep warm (or reheat later when needed).
- Heat the olive oil in a non-stick frying pan over a medium heat. Add the shredded goose and slowly fry until crispy and golden.
- Ladle the soup into bowls and top with a drizzle more truffle oil and the crispy goose, if you like.
Nutrition Facts : Calories 556 calories, Fat 32 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 28 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 0.9 milligram of sodium
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.
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
JERUSALEM ARTICHOKE SOUP
Provided by Joan Nathan
Categories soups and stews, side dish
Time 1h
Yield 6 - 8 servings
Number Of Ingredients 11
Steps:
- Using a heavy casserole, sweat the onions in the olive oil over low heat, covered, about 20 minutes. Uncover, add the garlic and artichokes and increase heat. Continue sauteeing for a few more minutes.
- Add the chicken broth, and salt and pepper to taste. Bring to a boil, and cover. Simmer for 30 minutes.
- Meanwhile, using a spice grinder, grind the almonds, and mix with water. Whisk mixture into the soup with the saffron strands and the lemon juice. Reheat, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 574 milligrams, Sugar 11 grams, TransFat 0 grams
CREAM OF JERUSALEM ARTICHOKE/SUNCHOKE SOUP
A creamy creation of Jerusalem artichokes and other fresh veggies to really bring out the flavor in this unique and delicious tuber.
Provided by Heirloom
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large soup pot heat olive oil over medium high heat until the scent starts to bloom.
- Add onions, leeks, and garlic to pot and cook, stirring occasionally, until softened. About 5 minutes.
- Add Jerusalem artichokes and potatoes and cook for 5 minutes.
- Add chicken broth and bring to a boil, cover and reduce heat to keep at a low boil.
- Cook 15-20 minutes, or until Jerusalem artichokes and potatoes are tender.
- Reduce heat to low. Using a stick blender, or by transferring to a blender, puree soup until smooth.
- Stir in cream.
- In warmed soup bowls place 1/3 cup baby spinach leaves and ladle soup over until it covers spinach.
Nutrition Facts : Calories 290.8, Fat 10.9, SaturatedFat 4.8, Cholesterol 22.1, Sodium 1786.2, Carbohydrate 37.2, Fiber 3.9, Sugar 10.8, Protein 12.4
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