No its not an artichoke and no its not from Jerusalem…..and before you ask, no its not ginger either!
Jerusalem artichokes are the roots of a species of sunflower and are one of my favourite roasted vegetables.
When cooked, Jerusalem artichokes have a rich, nutty flavour and soft creamy centre. When choosing which ones to purchase, look for ones that are clean, firm and unblemished. Store them somewhere cool and dark, as you would a potato, or keep in a brown paper bag in the fridge. Jerusalem artichokes are beautifully paired with the fragrance of bay leaves and is why this soup recipe is all kinds of yes.
Serves 10. I halved the recipe and still had leftovers to put in the freezer for future lunches.
- 2kg Jerusalem artichokes, unpeeled, halved lengthways
- 350g golden shallots (about 20), halved lengthways
- 2 garlic bulbs, halved horizontally
- 1/4 cup sage
- 6 thyme sprigs
- Finely grated rind and juice of 1 lemon
- 1/4 cup olive oil
- 2 litres chicken salt
- 2 potatoes, coarsely chopped
- 2 tbsp sherry vinegar
Crisp sage and Jerusalem artichoke chips
- 1/4 cup olive oil
- 1/4 cup sage leaves
- 4 Jerusalem artichokes, cut lengthways into thin wedges
- Preheat oven to 180 degrees celsius. Combine Jerusalem artichokes, shallots, garlic, herbs, lemon rind and juice in a large bowl, season to taste and mix to combine.
- Add oil, mix to coat, then spread mixture on oven trays lined with baking paper. Roast, turning occasionally, until golden brown and very tender (35-40 minutes). Let cool.
- When cool enough to handle, squeeze garlic from skins and then transfer mixture to a large saucepan.
- Add stock and potato to pan, bring to the simmer over medium-high heat and cook until potato is falling apart (12-15 minutes). Remove thyme and process with a hand-held blender until very smooth. If necessary, pass through a sieve into a clean pan (discard solids). Add sherry vinegar, season to taste, keep warm.
- For crisp sage and Jerusalem artichokes, heat oil in a frying pan over medium-high heat, add sage and cook until crisp (1 minute), remove with a slotted spoon and drain on absorbent paper.
- Add Jerusalem artichokes to pan, cook, turning occasionally, until golden and tender (4-5 minutes), remove with a slotted spoon, drain on absorbent paper, season to taste.
- Serve soup hot, topped with crisp sage and Jerusalem artichokes.