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RECIPE

Jerusalem artichoke soup

A good way to finally try those ‘funny-looking’ vegetables.

articlemain
  • place PRE 30 minutes
  • place COOK 30 minutes
  • place SERVES 4 - 6
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  • Heat the oil in a heavy saucepan and sauté the finely sliced shallots until translucent.
  • Add the garlic and sauté for one more minute continually stirring (be careful not to burn the garlic).
  • Add the Jerusalem artichokes and parsnips, and sauté for a few minutes over a gentle heat.
  • Add the stock gradually. You may not need all of it, as Jerusalem artichokes are very watery when cooked. Bring to the boil.
  • Season with salt and pepper, cover and cook for 30 minutes over a low heat until the artichokes and parsnips are very tender.
  • Purée the soup in a food processor or using a hand stick blender. Better yet, it is best to put through a blender so that you can gauge the amount of liquid required. If using a hand blender, pour out some liquid first (it’s easier to add liquid then to remove.
Ingredients

3 tbsp olive or rapeseed oil

2 echalion shallots, finely sliced (or 4 shallots)

2 cloves garlic, peeled 

1 kg Jerusalem artichokes, peeled and cut into 4 cm pieces 

2 parsnips, peel and cut into 2 cm pieces 

2 tsp bouillon powder dissolved in 960ml boiling water  

1 tbsp coconut yogurt (if needed) sea salt & white pepper 

Garnish

2 parsnips, peeled with vegetable peeler

300ml rapeseed oil for frying

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