Jerusalem Artichoke Creamy Soup

January is here: best and worst month ever. Best because it is me Birthday Month. 🙂 Worst because the days are still very short and it gets a lot colder here in London.

So, with these torn feelings inside nothing better than a creamy soup to keep us warm and to help us to stay healthy. This soup is just perfect for the post-holiday season.

Also, since I may be the next flu victim, I’ve added plenty of garlic to help to boost my immune system.

3 fun facts about Jerusalem artichokes:

  • they are not related to the global artichokes (the big green ones), but they are from the family of the sunflower.
  • you don’t need to peel them, just a good scrub is enough. But if you are a bit more picky you can remove the skin with a spoon, same way a ginger.
  • they don’t come from Jerusalem, they actually come from North Dakota – US. In summary, only God know why they have this name.

Now just press play on music below and go have fun in the kitchen!

THE INGREDIENTS: 

  • 250g Jerusalem artichokes, in quarters
  • 150ml double cream
  • 4 cloves of garlic, crushed
  • 3 shallots onions, chopped finely
  • 3 tbs butter
  • 1 vegetable stock cube
  • a handful of Thyme leaves
  • Truffle oil (optional)
  • salt & pepper to taste

 

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THE COOKING:

  1. Heat up the butter on medium heat, add the onions and garlic. let it cook for 2 min then add a splash of water and reduce the heat. Let it simmer for 10 min – the onions must be super soft but not brown.
  2. Add the artichokes and the vegetable stock cube to the pan and add more water  – make sure to submerge them. Let it cook in medium heat with the lid on for 20 min.
  3. Remove from the heat and blend it.
  4. Add the double cream and bring back to low heat just for a couple of minutes.
  5. Season to taste.
  6. Decorate the with the thyme leaves and truffle oil.
  7. Serve with a slice of bread and enjoy 🙂

Please let me know the result!

xoxo

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