I made this soup quite some time ago, but then left it a few weeks before posting… then another few weeks… and before I knew it, Jerusalem Artichokes were out of season. But their time has come again, I spied some on a market stall lat week so I think that warrants finally posting the recipe!
I found this recipe on the excellent website The British Larder. The photography on the site is so beautiful that it made me want to make pretty much everything on there (which would prove difficult in the absence of extensive sous-vide equpiment!). However, I came across this Artichoke and Garlic soup which was actually really easy to make.
The deeply caremelised and savoury artichokes and onions, combined with the smoky sweetness of the roasted garlic, made for amazing depth of flavour for something so beige! I urge you to try it, you will not be disappointed…
Jerusalem Artichoke and Roasted Garlic Soup
Adapted from The British Larder
For the Garlic
1 bulb of garlic
1tbs light brown sugar
Maldon sea salt
Preheat the oven to 180°C.
Cut the garlic bulb in half, place the salt and sugar in a small bowl and then dip the cut side of the garlic in the sugar salt mixture.
Place the remaining salt and sugar mix in two heaps on a lined baking tray and divide the water between the two heaps, place the garlic cut side down onto the tray, cover with foil and roast for 25 minutes, if the sugar caramel looks like burning add a drop of water and continue the cooking until the garlic is tender.
Let the roasted garlic cool.
For the Soup
500g Jerusalem Artichokes, peeled and sliced
1/2 of roasted garlic bulb, soft pulp only
1 banana shallot, sliced
1tbs unsalted butter
50ml Brandy, Madeira or white wine
Salt and freshly cracked black pepper
1L vegetable stock
Cream, thyme and olive oil, to serve.
Pop the soft cooled roasted garlic cloves out of the skins, discard the skins. Prepare the Jerusalem artichokes by peeling and slicing them, slice the peeled banana shallot.
Heat a large saucepan with the butter, once the butter starts to foam add the sliced banana shallot, garlic pulp and the sliced Jerusalem artichokes with a little bit of seasoning. Saute until golden brown, the darker the artichokes and onions the deeper and more intense the flavour will be. Season the soup a little at a time to prevent over seasoning.
Once the artichokes and onions are golden to dark brown deglaze the pan with the brandy, cook until the caramelised parts dissolve and the brandy is reduced to a syrup, coating the chokes.
Add the vegetable stock and bring the soup to a gentle simmer with a lid covering the pan. Gently simmer the soup for 25 – 30 minutes.
Blend the soup until very smooth, taste and adjust the seasoning if needed. I used my thermomix and blended the soup for two minutes at speed 10, the powerful machine made my soup velvety and creamy, the finer the soup is blended the better the flavour, any blender will be equally as good.
Serve piping hot garnished with thyme leaves bashed together with olive oil and salt, and a swirl of cream.