I can see how some might think I’ve recently become obsessed with soup. This is not true but it seems the most appropriate thing to slurp in January. One thing I am obsessed with is Jerusalem artichokes.
Despite their unsociable side effects they are one of my absolute favourite vegetables. Unfortunately I can never seem to get my hands on them or they all get snaffled up by abdominally superior individuals before I can get to them. When I can get them though I always do.
I wrestled for my ugly roots knowing full well they were going to be blended with some leeks. I managed to get 400g of artichokes and 2 leeks. It cost me £1.50. This dish ended up serving four people a light lunch. Bargain.
You will need (for four):
- 400g Jerusalem artichokes
- 2 medium leeks
- Large knob of butter
- 2 bay leaves
- 1 lemon
- 1 litre chicken or vegetable stock
- Salt and pepper
Whatever you do with your artichokes do not peel them. Just give them a quick srub under a running tap and all is fine. Get them cooking quickly as they have a tendency to go brown. I fried my leeks in butter (plenty of it) first to get them soft and then added the artichokes. I threw in 2 bay leaves for good measure and the juice of a lemon.
Fry for a few minutes and then add about a litre of chicken or vegetable stock. Leave to simmer until the artichoke is cooked through and then blend. I added a bit of seasoning at this point and checked it before serving. I found that this soup is rather partial to a hefty dose of black pepper; it gives it another level of warmth.