Just a recipe today for this seasonal treat: Jerusalem artichoke soup with lemon zest and parmesan. I kept it simple. Clean tasting and light, with a gentle Jerusalem artichoke flavour, heightened with a touch of lemon, and rounded off with some parmesan. Enjoy.
Jerusalem artichoke soup with
lemon zest and parmesan
SOURCE: My own recipe
PREPARATION TIME: about 5 min
COOKING TIME: about 20 – 30 min
CUISINE: Modern European
1 medium yellow onion, chopped finely
2 small cloves of garlic, chopped finely
1 – 2 tbsp light olive oil, or vegetable oil
10 cm celery stick, halved and sliced thinly
250 g Jerusalem artichokes, diced into small cubes or sliced
1/2 – 1 dl milk (optional)
salt and pepper
1/2 tsp lemon zest
a small squeeze of lemon juice
1 dsp parmesan
1. Heat the oil in a medium pan, and add the garlic and onion. Sauté for a few minutes on medium low heat.
2. Add the celery and sauté for a couple of more minutes.
3. In go the artichokes! Stir the vegetables, and cover the pan with a lid, leaving it to sweat together until the artichokes are beginning to soften (about 5 – 10 min).
4. Add enough warm water to cover the vegetables, and cook for a few minutes more, until the vegetables are completely softened. (But please don’t overcook them.)
5. Transfer the veg into a food processor, and blend with the milk if you’re using it into a smooth puree. Or just mash them if you’re not using a food processor/blender.
6. Season well with salt and pepper, to taste.
7. Finish off with lemon juice and zest. It’s important not to overpower the flavour of the artichokes, so start by adding only a little lemon, and check the taste and fragrance before adding any more.
8. Sprinkle with parmesan and serve with some nice bread. Enjoy!