Wednesday, 21 April 2010

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!

8 comments:

  1. That recipe looks delicious. (I love sorrel soup. Somehow, it is very hard to find sorrel in the US).

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  2. Hi Nadege, can I send you some roots? it grows like a weed in my garden and the rabbits don't like it LOL. For my soup recipe see
    http://www.recipe.nidi.org.uk/Sorrel_Soup.htm
    Diane

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  3. I have never had this soup! Now, of course, I'll have to try it. It really sounds delicious. Have a great day. Blessings...Mary

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  4. I'm not familiar with Jerusalem artichokes, but I do love cream based soup of any variety! So sorry you still have a week to wait for that tooth repair; keep the cognac handy!

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  5. Hi Mary, the taste is quite unique and delicious. The rabbits don't seem to like the artickokes either so I could be living on them and sorrel until I get my fence up. Still waiting for the delivery of the wire!! They are a winter crop but I dug up so many this year and I have just put them into sand to preserve them for as long as possible. Diane

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  6. Hi Marjie, Friday I see the dentist so not too long, better than waiting until the 27th as originally planned. The cognac works like a treat! LOL Diane

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  7. What a lovely soup.I love Jerusalem artichokes but have never tried making them into a soup. This looks wonderful.

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  8. Hi Pam, this was my first time at soup as well, as I said experimenting. The result was far better than I hoped, it had the most amazing flavour.Diane

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