Monday 24 October 2016

Jerusalem Artichoke and Roast Garlic Soup

Jerusalem Artichoke and Roast Garlic Soup

Here is the recipe for Jerusalem Artichoke and Roast Garlic Soup .

  • 1 bulb garlic

  • 1 tbsp olive oil

  • 55g butter

  • 1 leek, coarse outer leaves removed, trimmed and cut into rings

  • ½ onion, finely chopped

  • 750g Jerusalem artichokes

  • 800ml chicken or vegetable stock

  • 175ml milk

  • 75ml cream

  • Preheat the oven to 200C/gas mark 6.

  • Remove most of the outer papery layers from the garlic head, keeping the head intact. Cut the top off the head (just over half a centimetre), to leave the flesh a little exposed.

  • Set on a double layer of foil – big enough to form a 'tent’ around the garlic – and pour over the oil. Pull the foil around the garlic and seal the parcel, leaving a little room around the bulb.

  • Bake for 40 minutes or until completely tender. Roast it for longer for a more caramelised flavour.

  • Melt the butter in a heavy-based pan. Add the leek and onion and a splash of water. Cover and sweat while you clean the artichokes thoroughly. Chop into small chunks and add to the pan with the leeks and onions. Stir and season.

  • Cover again and sweat to soften the artichokes. Add the stock and cook until the mix is soft (about 15 minutes). Pour in the milk and leave to cool.

  • Take the garlic bulb from the foil. Squeeze the pulp from each clove into the soup. Purée the soup in batches in a blender.

  • Heat it up on the hob, add half the cream and taste (you may want to stop there). Adjust the seasoning. Pour the hot soup in a warmed thermos to transport.



Etiam at libero iaculis, mollis justo non, blandit augue. Vestibulum sit amet sodales est, a lacinia ex. Suspendisse vel enim sagittis, volutpat sem eget, condimentum sem.