Doing the weekly shop I spotted these little beauties at my local veggie shop. One of winter’s little treats. They may not look the prettiest but their knobbly bumpy interior hides sweet & nutty flavours that are perfect roasted & blitzed in to a soup to warm one up on what was a wild & wet Sunday afternoon.
Jerusalem artichokes also known as sunchokes, sunflower choke or topinambour if you are French. Originally from North America they are a member of the sunflower family they were cultivated by Native Americans. They then became popular with early settlers & then made their way to France in the 17th century & became popular throughout Europe before potato took over in the middle of the 18th century.
These knobbly little tubers pack quite the nutritious punch; rich in carbs, low in calories & packed with potassium, iron & vitamin C not to mention a good dose of fibre too. They are versatile little fellows, equally at home raw in a salad or boiled or roasted like potatoes & of course they can be the star ingredient in soup.
The wet & the wild weekend allowed this little soup to shine & come in to its own as it warmed me up & brought a smile to my face on an otherwise dreary Sunday. Though as I think I mentioned before, I am kind of like these days at the moment, especially when snuggled up inside with a bowl of something comforting, taking it easy, reading or watching a movie or just snoozing. I am going to make the most of enjoying these darker days as soon enough I will be pining for Spring!
In the meantime we can enjoy soup.
Roasted Jerusalem Artichoke Soup
750g Jerusalem artichokes, scrubbed clean & dried
2 tbsp hazelnut oil, if you don’t have hazelnut oil use olive oil
2 tbsp olive oil
1 onion, diced
1 clove garlic, minced
3 sprigs fresh thyme, tied with string
2 sprigs rosemary, tied with string
3 cups chicken stock, or vegetable stock
Sea & pepper
Another sprig of rosemary
Pre heat the oven to 190C/375F
Place the Jerusalem artichokes on a baking sheet & drizzle the hazelnut oil. Yes that’s right no peeling! If some are a little large cut them in half. Sprinkle over a little salt and pepper & place in the oven & roast until they are cooked through; 35-40 minutes. When done they will feel soft inside when pierced with a knife.
Meanwhile heat the olive oil over a medium heat in a heavy based saucepan & add the onions, garlic & a pinch of salt. Sauté until soft & translucent, about 5 minutes. Add the thyme & rosemary & cook for a few minutes more. Add the stock, Jerusalem artichokes & season with salt & pepper. Bring to a boil & simmer for 5-10 minutes, really just to allow all the flavours to meld. Blitz with a hand blender until smooth.
To serve ladle in to bowls, top with a dollop of yoghurt, a few toasted hazelnuts, a sprig of rosemary, a little hazelnut oil & a slice or 2 of crusty bread. The roasting & the hazelnut oil add a few more layers of nuttiness & the yoghurt a little richness. The rosemary provides a fresh herbal hit.
If you like this you might like this Spiced Roast Carrot & Lentil Soup with Toasted Dukkah Flatbreads
One year ago Cavalo Nero & Ricotta Bruschetta
Two years ago Roasted Tomatillo Salsa