Jerusalem Artichoke Soup

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Jerusalem Artichokes

A Jerusalem artichoke is a white-fleshed root related to the sunflower. It is not related to the thistle-like globe artichoke, even though they share a common name and taste rather similar. This soup is wonderfully rich and creamy. Garnish with fresh parsleyIt’s really worth the pain of peeling the Jerusalem Artichokes. I promise.

Jerusalem Artichokes

• 500g Jerusalem Artichokes, peeled and diced
• 1 Medium Onion, diced
• 250g Potatoes, peeled and diced
• 500ml Turkey Giblet Stock (you can use vegetable stock, but why???)
• 250ml Softly Whipped Cream
• A little grated nutmeg
• 1 Tablespoon Brandy
• 50g Butter

Method

Melt the Butter in your soup pot, add the onion, potato and Jerusalem artichoke. Cover with a paper lid or Cartouche. Let sweat for about 10 minutes.

If you have turkey giblet stock use 500ml of it. Heat it up and then add it to the sautéed vegetables. Bring it back to the boil and liquidise in the VIKING blender. Add the grated nutmeg, the brandy and the cream. Do not let it boil again. Some time just a hint of lemon rind will cut the creaminess, and just season with salt and pepper.