Recipe and words by Klara Risberg
Jerusalem artichokes, in my humble opinion a true treasure. Like most root veg this little rocket is super versatile. From soups in this case to deep fried skins filled with delicious fillings!
Makes 4 portions
600g Jerusalem artichokes
1 big white onion, chopped
3 garlic cloves, chopped
3 sprigs of fresh thyme
150ml white wine
1L chicken or veg stock
1 lemon, juice and zest
200ml creme fraiche
Salt and pepper to taste
Stale bread broken into little pieces
Start with peeling the artichokes and cut them into small pieces and immediately transfer them to a bowl with water and a squeeze of lemon juice, this keeps them from going grey. Repeat with the potatoes.
In a big pot, fry the onions and thyme in olive oil until soft, add the garlic and keep cooking for a few minutes. Add the artichokes and potatoes and let sautee for five minutes. Add the wine and let it reduce until almost completely evaporated. Pour in the stock, cream and creme fraiche and let it reduce for 30 minutes until the veg is cooked and starting to fall apart, season with lemon salt and pepper. Mix the soup using a hand mixer until completely smooth, I like to run it through a sieve but this is not necessary. Taste the seasoning and adjust if needed.
If you are making your own croutons, simply fry the broken bread pieces in olive oil until golden and crispy.
Divide the soups into bowls, add the croutons on one side, garnish with some herbs, salt and drizzle some olive oil just before serving.