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Jerusalem artichoke soup

Jerusalem artichoke soup

Servings: 4

Ingredients

450g Jerusalem artichokes, peeled
1 tbsp butter
1 onion, finely sliced
4 sprigs of thyme
2 whole garlic cloves, peeled
1 tbsp NOMU Vegetable STOCK
500ml hot water
45ml cream
100ml prepared NOMU Vegetable STOCK
NOMU Black Pepper

Directions

Set 5 of the artichokes aside. Sauté the remaining artichokes in the butter with the onion, thyme and garlic cloves until browned. Remove and discard the garlic. Remove the thyme and set aside for garnishing.

Stir 1 tbsp Vegetable STOCK into 500ml hot water in a saucepan and bring to a boil. Add the sautéed artichokes and onion mixture and allow to simmer for 20 minutes until the onions are soft, then purée in a food processor until smooth. Strain through a sieve and stir through the cream and enough prepared Vegetable STOCK to reach your desired consistency. Season with Black Pepper.

Halve the remaining artichokes and sauté until caramelised. Garnish the soup with the sautéed artichokes and thyme and serve with slices of griddled wood-fired bread.

Tips: For a delicious accompaniment, gently sauté the artichokes a little longer until cooked through. If your Jerusalem artichokes are large you can cut them into smaller slices for garnishing.

Ingredients

450g Jerusalem artichokes, peeled
1 tbsp butter
1 onion, finely sliced
4 sprigs of thyme
2 whole garlic cloves, peeled
1 tbsp NOMU Vegetable STOCK
500ml hot water
45ml cream
100ml prepared NOMU Vegetable STOCK
NOMU Black Pepper

Directions

Set 5 of the artichokes aside. Sauté the remaining artichokes in the butter with the onion, thyme and garlic cloves until browned. Remove and discard the garlic. Remove the thyme and set aside for garnishing.

Stir 1 tbsp Vegetable STOCK into 500ml hot water in a saucepan and bring to a boil. Add the sautéed artichokes and onion mixture and allow to simmer for 20 minutes until the onions are soft, then purée in a food processor until smooth. Strain through a sieve and stir through the cream and enough prepared Vegetable STOCK to reach your desired consistency. Season with Black Pepper.

Halve the remaining artichokes and sauté until caramelised. Garnish the soup with the sautéed artichokes and thyme and serve with slices of griddled wood-fired bread.

Tips: For a delicious accompaniment, gently sauté the artichokes a little longer until cooked through. If your Jerusalem artichokes are large you can cut them into smaller slices for garnishing.

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