Jerusalem Artichokes – fiddly little suckers – but well worth the effort!
Jerusalem Artichokes have a unique flavour – not like any other vegetable. If you haven’t tried them you’re missing out. Not always that easy to find, but Morissons in Eastbourne are stocking them right now which is music to our ears.
They are lovely roasted but they also make delicious soup. My late mother-in-law was a fantastic cook and many of her recipes are being used by us on a regular basis, Palestine Soup being one of them – and it’s even a hit with our kids!
500g Jerusalem artichokes (the larger the better)
1 large onion (chopped)
1 clove garlic (chopped)
half stick celery
2 rashers bacon or 60g ham
1 litre chicken stock
quarter litre milk (full fat or semi)
salt & pepper
6 tbsp cream
chopped parsley or chives
Scrub & boil artichokes in salted water for 5-10 mins, then run under tap and remove peel. Cut up and put in pan with onion, garlic & celery with half the butter. Cover and stew over low heat for 10 mins, shaking pan occasionally.
Add bacon / ham & cook for 1 min. Add stock & simmer until all veg soft. Blend with a stick blender for a smooth soup. Return to heat, add milk and season. Stir in remaining butter. Add cream and herbs.
Serve with delicious home-made bread.