Creamy Jerusalem Artichoke Soup
370g – serves 1
Serving suggestion: Serve garnished with freshly-made croutons and a sprinkling of chives, or with a few slices of crusty bread, rye would be great, with lashings of butter. To make fresh croutons cut 3 to 4 slices of white bread into cubes. Heat some butter in a frying pan and fry the bread cubes till golden on all sides.
Cooking method: Defrost first, then in a pot, heat over low on a stovetop with the lid on until completely defrosted, stirring occasionally. Raise the heat, lift the lid and stir until the dish is hot. Be careful not to boil.
8 in stock
Jerusalem artichoke or Sunchoke is not an artichoke but a variety of sunflower with a lumpy, brown-skinned tuber that often resembles ginger root, but with strong artichoke flavours. Contrary to what the name implies, this vegetable has nothing to do with Jerusalem but is derived instead from the Italian word for sunflower, girasole. The white flesh of this vegetable is nutty, sweet and crunchy and is a good source of iron. This thick, white, creamy soup is full of flavour. Perfect for chilly nights with some chunky bread or fresh croutons.