Experimenting - Part 46

Topinambour Creamed Soup  (Jerusalem Artichoke)
See here for picture of topinambour

Ingredients

2 table spoons of butter
1 table spoon olive oil
2 medium onions, chopped very small
2 large cloves of garlic chopped
About 500 gram Jerusalem artichokes, chopped quite small (I scrubbed them well as because of their shape they are very difficult to peel)
2 medium to large potatoes, cubed (I also scrubbed the potatoes well and did not peel)
About 12 leaves of sorrel or large spinach leaves, stalk removed and leaves chopped. (I have masses of sorrel in the garden….) I thought that this would give it a bit more colour and flavour.
2 tablespoons cognac
1 heaped tablespoon flour
3 cups chicken stock
200 ml crème fraiche
salt and pepper to taste
A handful of chopped fresh parsley or chives, for garnish

Directions

Melt the butter and oil together in a large pan over medium heat. Add the onions, artichokes, garlic and potatoes and sweat them covered, over low heat for about 20 minutes. Stir occasionally to prevent sticking. Add the sorrel/spinach and sweat for another 4 to 5 minutes.

Add the flour to the vegetables, stir well and then stir in the stock stirring continuously until the soup thickens. Add the cognac and simmer for 10 mins.

Puree until smooth, (the topinambour may take longer than the rest if not very soft). Add the crème fraiche and lightly puree again, season to taste and heat through without boiling. Serve and sprinkle with the chopped parsley or chives.

N.B. I cut back on the quantities as I was cooking for myself (except the cognac for medicinal purposes – my tooth is sore!) and I had two bowls, plus more for tomorrow. I would think that the full amount would certainly serve 6.

TIP Any bits that you cut off the topinambour throw in the waste bin, NOT the compost heap. The smallest bit will take root and it grows like a weed. I keep very strict control over it in my garden!