Monday, 20 January 2014

Jerusalem Artichoke and Rosemary Soup with Jerusalem Artichoke Crisps

I picked up some Jerusalem artichokes at the weekend from a food producers market.  Come rain or shine, I find myself there every two weeks now.  

The plan was to make some Jerusalem Artichoke crisps - my favourite way to eat what is otherwise described as 'farty chokes', but with it being rather cold, I opted for soup.  The crisps were not forgotten, I made them too.  Instead of serving the soup with bread or topping it off with crunchy croutons, I decided on crisps - well why not?!  


Here's the recipe if you want to make some yourself.  If you don't make the soup, at least try the crisps which are best eaten on the day made as they lose there crispness if kept longer!  I am sharing this soup with No Croutons Required. The challenge this month is to create either a soup or salad with veggies, and I've gone seasonal with Jerusalem Artichokes, a much overlooked winter vegetable. NCR is alternately hosted between Lisa this months host, or Jacqueline of Tinned Tomatoes and; Eat Your Veg and Bangers and Mash for the hidden veggies theme for Family Foodies. 

Jerusalem Artichoke and Rosemary Soup with Jerusalem Artichoke Crisps
Serves 4
Ingredients for the Soup
1 pint of vegetable stock made with 2 teaspoons of bouillon
1 onion, finely sliced
2 tablespoons of olive oil
1 rosemary stalk
500g Jerusalem artichokes, chopped into even size chunks
Salt and pepper to taste
Method
Soften the onion slices in the olive oil, till soft, then add the artichokes with the rosemary stalk, cook for five minutes, then add the stock, bring to the boil.
Then turn heat low and allow to simmer for 30 – 35 minutes, till artichokes are soft.
When cool enough to handle, remove stalk and blend to puree and return to pot. Add seasoning to taste.
For the Rosemary Salt
In a pestle and mortar or  in a grinder add 1 table spoon of sea salt and a couple of stalks of rosemary, then pound or grind to a powder.
For the Parsnip Crisps
Vegetable oil for frying Jerusalem artichoke crisps
200g Jerusalem artichokes, peeled and then sliced into crisps, using either a mandolin or a potato peeler.
Method
In a wide pot, put in enough oil so that it is about ¼ way up the pot.
Then heat oil and fry slices in batches until the artichoke crisps float to the top and are slightly brown. Drain off excess oil then sprinkle over the rosemary salt powder. 
Pour soup into bowls and top with crisps.

8 comments:

  1. That sounds fantastic. I must try both the soup and the crisps. Thanks for sharing with NCR.

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    1. Totally recommend the soup. Love the NCR challenge, just sorry I can't participate all the time.

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  2. I really love the idea of the soup and the crisps together. Thanks for sharing that :) We like the flavour of Jerusalem artichokes, but don't grow them any more as the last lot we had, several years ago, gave us both griping stomach ache/ indigestion. Any suggestions on how to cook them without getting this effect? Interestingly, I have eaten non-organic artichokes from the supermarket and they did not do this at all.

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    1. Make the crisps, you'll be fine. Only advice i can give is soak them for an hour or so, and add a pinch of asafoteida whilst there cooking.

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  3. Yum!
    You can't beat soup on a cold day

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  4. I adore Jerusalem artichoke soup and I think the addition of rosemary with artichoke crisps sounds simply heavenly. Thank you so much for sharing with January's Family Foodies challenge. :)

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    Replies
    1. Thank you to you too. I think JA disguised as crisps pretty good

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