Jerusalem artichoke and parsnip soup
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Photo: Lisa Roukin
Preparation time: 20 minutes
Cooking time: 30 minutes
1 kg Jerusalem artichokes, peeled and cut into 4cm pieces
2 echalion shallots, finely sliced
2 dsp vegetable bouillon dissolved in 960ml boiling water
3 tbsp olive oil
2 cloves garlic, peeled
2 parsnips, peeled and cut into 2cm pieces
1 tbsp creme fraiche
Salt and white pepper
For the garnish:
2 parsnips, sliced very thinly lengthways
Sunflower oil, approx 300ml
Heat the olive oil in a heavy saucepan and saute the shallots until translucent.
Add the garlic and saute for one more minute, continually stirring.
Add the Jerusalem artichokes and parsnips, and saute for a few minutes over a gentle heat.
Add the stock gradually to just cover the vegetables — you may not need all of it as Jerusalem artichokes are watery when cooked — then bring to the boil.
Season, cover and cook for 30 minutes over a low heat until the artichokes and parsnips are very tender.
Use a slotted spoon to put the vegetables in a food processor or blender. Add some but not all the cooking liquid. Blend and then add more liquid to get the right flavour and consistency.
Add the creme fraiche, taste and season.
For the garnish: pre-heat the oil in a medium deep saucepan — the oil should only come halfway up the pan.
Drop in a few parsnip slices and as soon as the vegetable crisp and start to change colour remove from the hot oil using a metal slotted-spoon.
Place on kitchen paper and sprinkle with sea salt, and repeat with the remaining parsnips in batches.