The Jerusalem Artichoke (Latin: Helianthus Tuberosus) is known by many names, including sunchoke, topinambur earth apple, and sunroot. The tuber is not actually an artichoke, and has no links to Jerusalem. This knobbly, rather ugly, root vegetable is part of the sunflower family, and resembles a lumpy potato. In the UK, the Jerusalem Artichoke is only in season for a few weeks, during January, February, and occasionally into March.
The following recipe is quick and easy to prepare. It freezes well, so it's worth making it in large batches, to enjoy throughout the year. The quantities listed below make enough for four people.
Ingredients:
- 1 large onion – cut the onion into small chunks for frying
- Vegetable oil for frying
- 500 grams prepared artichoke – scrub the vegetables thoroughly taking care to remove all dirt from around the stubs. The artichokes can be peeled, but this is a fiddly and time-consuming job. Scrubbing well is usually enough. Cut into small cubes, cover with cold water, and add a squirt of lemon juice. The juice stops the artichokes becoming discoloured, which they will do once the skin is broken.
- Juice of 1 lemon
- 2 cloves garlic – crushed
- 2 pints vegetable stock (or chicken stock if preferred)
- 2 sticks celery – cut into chunks
- 6 parsley stalks – washed. Five stalks should be left whole and one should be finely chopped to use as a garnish
- A pinch of salt to taste
- Freshly ground black pepper
- ¼ teaspoon chilli powder (optional)
- 150 ml double cream – set aside 4 tablespoons of cream to use later
- 1 tablespoon plain yogurt (optional)
How to Make Jerusalem Artichoke Soup:
- Drain the liquid off the artichokes, and pat dry with kitchen towel.
- Fry the onion, garlic, celery, and artichokes until they just begin to soften, but do not allow to go brown.
- Add the five parsley stalks and the stock, and bring to the boil.
- Add the chilli powder if required.
- Season well with salt and pepper.
- Cover and simmer for about 20 minutes, until the vegetables are tender.
- Remove the parsley stalks.
- Allow the soup to cool, and liquidize with a blender, or by pushing through a sieve.
- Add the cream (saving four tablespoons to use later).
- Check the seasoning, adding salt and pepper, if required.
When ready to serve, heat the soup thoroughly, but do not bring it to the boil. Serve with a tablespoon of cream and sprinkle with the remaining chopped parsley. Jerusalem Artichoke soup goes well with Home Baked Bagels or warm crusty bread.
Frances Spiegel - Frances Spiegel, B.A. Hons. (Open)., Dip.Eur.Hum., read Art History/European Modern History at the Open University.
