There were mixed feelings about this recipe at yumblog cottage. One of us had never had Jerusalem artichokes before and so was keen to give them a try, while the other was force-fed them as a child and is still suffering from flashbacks. However, as with most things in life, novelty won out over experience and this soup was the result.
This is a Nigel Slater recipe.
Preparation time: 10 minutes
Cooking time: 45 – 50 minutes
Skill level: Easy
- jerusalem artichokes – 1kg – peeled and diced
- potato – 100g – peeled and diced
- 1 medium leek – finely sliced
- 1 medium onion – diced
- 2 cloves of garlic – crushed
- vegetable stock – 1.5 l
- double cream – 100 ml
- unsalted butter – 50g
- s & p
Place all the vegetables into a large saucepan and gently sweat in butter for about 20 minutes, until soft.
Add the stock, bring to the boil and simmer partially covered for 20-30 minutes.
Liquidise, return to a medium heat, add the cream and season to taste.
Serve with a drizzle of olive oil.
Verdict: Well I enjoyed it but my co-blogger screwed up her face, gagged and poured it down the sink. Has to be said though, there are a lot better vegetables than the Jerusalem artichoke.
Drink: Monday evening water.
Entertainment: First (and last) viewing of the new Delia Smith ‘How to Cheat at Cooking’ series. This was joyless cooking punctuated by contrived and awkward insights into Delia ‘The Woman’. Seems twice a week she pays a personal trainer to walk her around the garden … nice work of you can get it.