Jerusalem artichoke soup
Serves 4-5 | Preparation & cooking time 50-60 min
This mild and smooth soup has a sweet; slightly toffee/taffy-like flavor. Jerusalem artichokes (also called sunchokes, sunroots or earth apples) aren't related to artichokes; they are the edible tubers of a sunflower (Helianthus) variety.
Instructions
1. Rinse, peel and halve the Jerusalem artichokes and keep them in fresh water while preparing the other ingredients.
2. Peel the shallots and garlic and mince them coarsely.
3. Grate the lime zest and rinse and mince the herbs; save a few sage leaves for garnish.
4. Melt about two tablespoons of butter in a large pan on medium-high heat and sauté the shallots and garlic for 3-4 minutes.
5. Add the beef stock, bay leaves, lime zest, minced sage leaves and parsley and a quarter teaspoon of white pepper and bring to boil.
6. Turn on medium-low heat and let simmer for 20-25 minutes; stir occasionally.
7. Add the sparkling wine, bring to boil and let simmer for a further 10 minutes until the Jerusalem artichokes are tender.
8. Take aside, remove the bay leaves (optional) and purée the soup well with a hand blender or mixer.
9. Melt the rest of the butter in a small skillet, take aside, combine the melted butter with the rest of the herbs and season lightly with salt and white pepper.
10. Separate the egg yolks and whisk them with the cream.
11. Bring the puréed soup to boil, take aside and add the egg yolk-cream mix while whisking.
12. Heat the soup up but don’t let it boil.
13. Toast the bread and cut it into pieces.
14. Apportion the soup into bowls, add some toast on top and finish with a few spoonfuls of herb butter and sage leaves.
Serves 4-5 | Preparation & cooking time 50-60 min
This mild and smooth soup has a sweet; slightly toffee/taffy-like flavor. Jerusalem artichokes (also called sunchokes, sunroots or earth apples) aren't related to artichokes; they are the edible tubers of a sunflower (Helianthus) variety.
Ingredients
✧ 50 g/1.76 oz/0.44 sticks butter (30 g for frying, 20 g for herb butter)
✧ 500 g/1.1 lb Jerusalem artichokes
✧ 350 g/0.77 lb shallots
✧ 3-4 cloves of garlic
✧ 1000 ml/4.2 cups beef stock
✧ 2 bay leaves
✧ zest of 1 lime
✧ a handful of sage leaves (to taste; 1/2 for soup, 1/2 for herb butter)
✧ a bunch of parsley (to taste; 2/3 for soup, 1/3 for herb butter)
✧ 1/4 teaspoon white pepper
✧ 300 ml/1.3 cups dry sparkling wine
✧ salt to taste
✧ 200 ml/0.85 cups double/heavy cream
✧ 5 egg yolks (you can keep the whites in the fridge for up to 2 days)
✧ 4-10 pieces of toasted bread (1-2 per serving)
Instructions
1. Rinse, peel and halve the Jerusalem artichokes and keep them in fresh water while preparing the other ingredients.
2. Peel the shallots and garlic and mince them coarsely.
3. Grate the lime zest and rinse and mince the herbs; save a few sage leaves for garnish.
4. Melt about two tablespoons of butter in a large pan on medium-high heat and sauté the shallots and garlic for 3-4 minutes.
5. Add the beef stock, bay leaves, lime zest, minced sage leaves and parsley and a quarter teaspoon of white pepper and bring to boil.
6. Turn on medium-low heat and let simmer for 20-25 minutes; stir occasionally.
7. Add the sparkling wine, bring to boil and let simmer for a further 10 minutes until the Jerusalem artichokes are tender.
8. Take aside, remove the bay leaves (optional) and purée the soup well with a hand blender or mixer.
9. Melt the rest of the butter in a small skillet, take aside, combine the melted butter with the rest of the herbs and season lightly with salt and white pepper.
10. Separate the egg yolks and whisk them with the cream.
11. Bring the puréed soup to boil, take aside and add the egg yolk-cream mix while whisking.
12. Heat the soup up but don’t let it boil.
13. Toast the bread and cut it into pieces.
14. Apportion the soup into bowls, add some toast on top and finish with a few spoonfuls of herb butter and sage leaves.
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