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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Hold on there, Jerusalem artichokes aren't related to globe artichokes. They are actually a tuber, related (distantly) to the sunflower, or 'girasol' and eventually the word was altered to 'Jerusalem'. This soup may be pre-prepared, then heated when it's time to serve. Ingredients:
2 oz butter |
2 onions, chopped |
1 1/2 lbs jerusalem artichokes, peeled and sliced |
1 1/2 pints vegetable stock |
10 oz milk (or silk, for vegetarian) |
salt & pepper |
2-3 slices day-old white bread |
4 tbsp olive oil |
Directions:
1. Use the white bread for making croutons (or use store-bought croutons of your own choosing.)
2. Cut the bread into 1/2 cubes. Heat in the olive oil, tossing occasionally, till toasted brown and crisp. Dry them on kitchen paper.
3. Melt the butter in a large saucepan. Add the onions and cook till soft
4. Add the artichokes and coat well with the butter. Saute over low heat for about 10 min.
5. Pour in the veg stock. Bring to the boil, then cover and reduce heat. Simmer for about 20 min.
6. Turn off the heat and pour the soup into a food processor or blender, and pulse till smooth.
7. Return to the saucepan, stir in the milk and season with salt & pepper.
8. The soup is now ready to heat. Simply heat till hot and serve with the croutons.
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