Cream of Jerusalem Artichoke Soup

We still have stored onions and shallots and have just dug up the last of our Jerusalem Artichokes so this is a timely recipe, especially with the weather still so grim.

Adding a pinch of Asafoetida to 'fartichokes' is said to lessen their impact on your digestive system, but I'm still not going to risk eating them before my pilates class!

Ingredients:

• Jerusalem Artichokes - a double handful (5 or 6) scrubbed or peeled, chopped
• Shallots (3 or 4) or a couple of large onions, sliced
• Garlic - a couple of cloves, finely chopped
• Single Cream (50ml)
• Spices - Asafoetida (can be omitted), dried sage
• Salt and Pepper
• Butter or oil for frying
• Vegetable or chicken stock (a cube is fine)

Method:

• Melt a little butter in a large frying pan. Add the shallots or onions and sprinkle over a pinch of asafoetida if using or sage. Cook gently until soft. Add the garlic and sauté for a minute before adding the artichokes. Make enough stock to cover the veg and add it to the pan. Simmer until the artichokes are tender.
• Add the cream, bring back to the boil then transfer to a blender or food processor. Blend until smooth, season to taste and serve with crusty bread.

You could add a topping to your soup such as crushed nuts, toasted pumpkin seeds, chopped chives or parsley, truffle oil or crumbled blue cheese.

Other variations on this recipe include adding one of the following with the artichokes: lentils, chestnuts, or another root vegetable such as carrots.

Enjoy!

Submitted by Jane, Plot 9