Jerusalem Artichoke Soup Recipe

This has got to be one of my all time favourite soups so I always look forward to the time of year when the Jerusalem artichokes in my garden are ready to harvest.

This year they were harvested a little bit earlier than normal because I actually had that area of the garden completely cleared where it had become so overgrown. After the gardener had left, my daughter forked through the earth to find the tasty artichoke roots.

I can't remember where I originally scribbled the recipe down from - I think it may have been a Delia Smith recipe.

Jerusalem Artichoke Soup
Serves 6

Ingredients:
large knob of butter
2 x onions, finely chopped
3 x sticks of celery, chopped
5 x carrots, peeled and chopped
700g (1lb 8oz) Jerusalem artichokes
1.5 litres (2 1/2 pints) vegetable stock (Swiss Marigold bouillon is best)
freshly ground black pepper

To serve:
Double cream or creme fraiche

Method:

• Peel the Jerusalem artichokes and remove the black bits. Cut them into rough chunks and immediately put them in a large pan of salted water to stop them browning.
• Melt the butter in a large pan and add the onions and celery. Fry gently for about 5 minutes.
• Add the carrots and drained artichokes together with the celery and onions. Put the lid on the pan and allow the vegetable to sweat for about 10 minutes.
• Pour in the stock and gently bring to a simmer.
• Cook for about 20 minutes until the carrots are soft.
• Allow to cool a little and then liquidize - you may have to do this in batches.
• Serve with a swirl of double cream of a dollop of creme fraiche.

And here's my son's soup - skull & cross bone cream swirl at his request :-)