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!
- 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
- 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.
- 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.
- Remove from the heat and blend it.
- Add the double cream and bring back to low heat just for a couple of minutes.
- Season to taste.
- Decorate the with the thyme leaves and truffle oil.
- Serve with a slice of bread and enjoy 🙂
Please let me know the result!