Last week, River Nene and its sister organic box schemes gave away a free bag of Jerusalem artichokes. Since it was delivered, my bag has been lurking at the back of the vegetable compartment. Probably put at the back on purpose, poor things.
Why did I do this? Well, earlier in the year we had a bad sludge experience with a three root soup. When I say sludge, I mean a bowl full of milky mush. Then, there was the Sunday roast disappointment.
They look so pretty, raw. But the end result wasn’t great because there were too many sharp flavours.
So third time lucky, I thought I’d try another soup, only this time starring just the Jerusalem artichokes. Learning from the previous experience, the milk went in during the cooking, and after the soup was pureed, it was strained. I served it cup-a-soup style, a great way to warm up your hands on a chilly day.
a knob of butter
1 onion, sliced
350g jerusalem artichokes
500ml vegetable stock
Melt the butter. While the onion is frying, finely slice the artichokes. Add the artichokes to the pan, lower the heat, put the lid on and then sweat for 5 minutes. Season. Pour on the stock and the milk. Bring to the boil and simmer for 20 minutes. Allow to cool a little and then puree the soup using a hand blender. Strain. Check the seasoning and reheat.