Jerusalem Artichoke & Rocket Soup
By on May 27, 2009 10:05 AM
Here in Melbourne the days are getting shorter and there is now a definite chill in the air. With the gradual change in temperature, there is also a noticeable change in our eating habits. Alfresco dinning has sadly been replaced with 'ducted heating' dining as the barbeque has been dragged into the shed as it's far too cold and dark of an evening to cook and eat outside.
Hence, most nights you will find us huddling together around the dinner table clutching a warm bowl of soup. I love soup and could eat it day in and day out without complaint. Being who he is, Fussy would prefer that his vegetables were not swimming in a mass of liquid as vegetables are a lot easier to doge if they are sitting on a plate.
Hoover - well she could not get this soup down her neck fast enough!
Jerusalem Artichoke & Rocket Soup
Adapted from Ottolenghi the Cookbook (2008)
Ingredients
1kg Jerusalem artichokes, peeled & diced
100g rocket, roughly chopped
2 litres of chicken stock
6-8 cloves of garlic, minced
4 spring onions, finely chopped
2 organic eggs
500g Greek yoghurt
Extra virgin olive oil
Sea salt & freshly ground pepper
Method
1. Place the artichokes in a large saucepan with the rocket, half the spring onion, garlic and chicken stock. Bring to the boil and then simmer gently for 20 minutes or until the artichokes are tender.
2. Mix the eggs and yoghurt together in a large mixing bowl. Add one third of the hot soup to the yogurt mix and whisk continuously. Add another third of the soup to the yogurt mix and repeat the process. Then pour the yogurt soup mixture back into the remaining soup and bring back to a gentle boil. Season to taste with plenty of sea salt and freshly ground pepper.
3. Garnish the soup with rocket and the remaining spring onion and serve immediately.
Hence, most nights you will find us huddling together around the dinner table clutching a warm bowl of soup. I love soup and could eat it day in and day out without complaint. Being who he is, Fussy would prefer that his vegetables were not swimming in a mass of liquid as vegetables are a lot easier to doge if they are sitting on a plate.
Hoover - well she could not get this soup down her neck fast enough!
Jerusalem Artichoke & Rocket Soup Adapted from Ottolenghi the Cookbook (2008)
Ingredients
1kg Jerusalem artichokes, peeled & diced
100g rocket, roughly chopped
2 litres of chicken stock
6-8 cloves of garlic, minced
4 spring onions, finely chopped
2 organic eggs
500g Greek yoghurt
Extra virgin olive oil
Sea salt & freshly ground pepper
Method
1. Place the artichokes in a large saucepan with the rocket, half the spring onion, garlic and chicken stock. Bring to the boil and then simmer gently for 20 minutes or until the artichokes are tender.
2. Mix the eggs and yoghurt together in a large mixing bowl. Add one third of the hot soup to the yogurt mix and whisk continuously. Add another third of the soup to the yogurt mix and repeat the process. Then pour the yogurt soup mixture back into the remaining soup and bring back to a gentle boil. Season to taste with plenty of sea salt and freshly ground pepper.
3. Garnish the soup with rocket and the remaining spring onion and serve immediately.
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I really wish we werent heading into summer here that sounds FANTASTIC! :)
LOL - we've just had our Summer so most of the recent recipes might interest you, plus you can always bookmark this one for 'your' winter.
That's cool: I just cooked the Jerusalem Artichoke for the first time today and now you're writing about it!
I prepared a tasty risotto with the j-artichoke, hazelnuts, butter and parsley (I will probably post it on my blog the next week)...
It's a strange ingredient: it seems a ginger root, it must be cooked like a potato and it tastes like an artichoke... Since you're reading many Italian food-blogs, you have to look for "Topinambour" to find recipes made with it.
Here in Canada we are starting to have longer & warmer days. We eat more salads and sanwiches. This soup looks good.
Fabien I can't wait to see your risotto it sounds wonderful! Thank you for the link I will check it out soon.
I do enjoy the colder months but I sadly miss eating salads - especially tomatoes!
This looks great! It is colder up here too and I am always looking for a new soup recipe to throw into the mix!
It's dead easy to make and incredibly delicious!
by the way, you can also use the Jerusalem Artichoke to prepare cold dishes like salads, "carpaccio" and so on... you still have to cook it a bit but it can be done :)
I *love* rocket! Your soup looks so good, especially with the bread sitting perfectly on the side.
Great job!
Sounds wonderful. I love Jerusalem artichoke. Sadly I do find they tend to live up to their reputation as a 'windy' vegetable, but they taste great!
This soup sounds fabulous regardless the season -- healthy, too. I rarely see Jerusalem artichokes here, so I'll have to figure out why that is. I'll bet most people aren't sure what to do with them. Lovely idea.
Hi!! I am glad you left a comment on my blog otherwise I probably wouldn't have found yours!! Everythings looks and sounds wonderful!! I have to ask, did you understand enough of the cauliflower + tahini recipe ? I could help with any traslation if you like. Anyway, it is nice to meet you!
Flavia
Hi Flavia - yes I was able to translate it but thank you for you offer to help! i plan to get my hand on some cauliflower over the weekend and try your recipe. Nice to meet you too!
For those that are going into summer you may want to see if this is a good 'chilled' soup. Don't know if this is a good recipe for this, but it's very similar to the jerusalem artichoke & spinach soup I made and they (Covent Garden Soup Book) recommend it as a chilled soup as well!
Love Jerusalem artichokes and have never thought of adding rocket to the mix ... definitely intrigued! We love soups as well and eat them often .... winter or summer!! I am adding this to our test kitchen! ;)
xx oo
d & l