Jerusalem artichoke soup
A delicate Jerusalem artichoke and potato soup, with a gentle artichoke flavour and so creamy you'll have to convince people it is actually without cream or butter.
Servings 4 people as an appetizer, 2 as a main
Ingredients
- ½ white onion, peeled and minced
- 500 grams (1 lb) Jerusalem artichokes
- 200 grams (7 oz) potatoes, peeled and diced
- 3 tbsp Extra virgin olive oil, plus more for frying the Jerusalem artichoke chips
- 600 ml (2 ½ cups) warm water
- Fine sea salt
- Freshly ground black pepper
- Fresh calamint leaves
Instructions
- Rinse the Jerusalem artichokes under running water, scrubbing them to remove all traces of dirt. Set two small Jerusalem artichokes aside: you will need them afterwards to garnish the soup. Cut the tubers into small cubes, about 1 cm per side.
- In a large saucepan over medium-low heat, heat the olive oil and add the minced onion, season with a pinch of salt, and cook, stirring occasionally, until softened, about 8 minutes.
- Add the Jerusalem artichokes and the potatoes, stir and cook for a few minutes. Season with salt and pepper, then pour in hot water to cover the Jerusalem artichokes.
- Simmer on low heat for about 25 minutes, until the Jerusalem artichokes are so soft that can be easily mashed with a fork.
- Purée the Jerusalem artichokes until smooth and creamy. Adjust the thickness of the soup according to your taste. If you want it more liquid, add more water, then return the saucepan to the stove and simmer for a few minutes, to blend all the flavours.
- Now prepare the Jerusalem artichokes to garnish the soup. Slice the Jerusalem artichokes into 2mm thick slices, then fry them in olive oil until golden brown. Once you have finished with the Jerusalem artichoke chips, fry in the same oil some calamint leaves just for a few seconds, until crisp.
- Serve the Jerusalem artichoke soup into single serving bowls, topped with the fried Jerusalem artichoke chips and the fried calamint, and dressed with a drizzle of extra virgin olive oil. Sprinkle with freshly ground black pepper and serve immediately.
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