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.
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