Jerusalem artichoke soup recipe
- Cuisine: Dutch
Before the potato, artichokes were the popular choice for plates across Europe. This versatile vegetable can be pureed, boiled or pickled, and is still grown across the Netherlands in farms and in the wild.
1 leek, finely sliced
1 clove garlic
12 cups vegetable stock
500g Jerusalem artichokes, peeled, cut into small pieces
Pinch white pepper
4 cups sour cream
1 tbsp anchovy paste
40g roasted almond flakes, to garnish
PreparationHeat olive oil in a saucepan. Add the leek and garlic and cook for 1-2 minutes. Add the vegetable stock. Increase heat to high and bring to the boil. Cook for 5 minutes. Add the artichoke, and simmer for a further 5 minutes or until tender.
Transfer the artichoke mixture to the jug of a blend and process. Add the sour cream and anchovy paste, and season with salt and pepper. Blend again.
Garnish with the almond flakes to serve.
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Slowly cook a variety of berries to make a berry soup dessert. In Finland the stewed fruit is often thickened with a little cornstarch or potato starch.
A saltwater shellfish, invariably sold fresh. Usually be steamed, grilled, poached or eaten raw.