Jerusalem artichoke soup
Crema di topinambur
Jerusalem artichokes are not from Jerusalem, and they are not artichokes. They are a species of sunflower native to North America with elongated, uneven tubers that can be used as root vegetables. The consistency and raw texture is similar to potatoes, but Jerusalem artichokes have a sweeter, nutty flavor that works well with apples and in salads.
Boiled they tend to become soft and mushy, which is why they make such brilliant soup material as proved by this Jerusalem artichoke soup.
500 g Jerusalem artichokes
1 clove of garlic
1 ltr vegetable stock or water
200 ml cream
Lemon juice, salt, pepper
Peel and chop Jerusalem artichokes, onion and garlic.
Fry the vegetables and thyme in olive oil until they start to go soft.
Add vegetable stock (or water) and let it boil for 20 minutes.
Do not include salt until the soup has been blended. Otherwise it may get lumpy.
Stir in the cream, remove thyme stems and blend the mixture to a smooth, thick bisque.
Add salt, pepper and lemon juice to taste.
Serve the Jerusalem artichoke soup hot with a topping of bread crumbs roasted in olive oil and/or fried chorizo, pancetta or bacon.