Jerusalem Artichoke Soup With Lemon And Saffron Food

JERUSALEM ARTICHOKE SOUP

Steps:

• I brought a handful of Jerusalem Artichokes home from the market, washed and roasted them (skin and all) in the oven with a simple drizzle of olive oil, sea salt, and pepper. I cooked them all the way through as I would a baked potato. I tried roasting them a second time replacing the olive oil with hazelnut oil for even tastier results. Now, the vegetable risks to take over my produce life as I know it! I cut some into thin rounds, fried them and sprinkled them over an arugula salad. Delicious. I thought I had reached my peak with these preparations until I tasted this soup...The combination of roasting and stewing them yields a complex flavor.
• Preheat the oven to 450 degrees F.
• Place 1/2 the Jerusalem artichokes on a baking sheet. Drizzle them with 1 1/2 tablespoons olive oil and sprinkle with salt and pepper. Place the tray in the center of the oven and cook until they are completely yielding when pierced with the tip of a knife, 30 to 45 minutes.
• Meanwhile, slice the rest of the Jerusalem artichokes in 1/2-inch thick slices. Heat a medium pot and add the remaining 1 1/2 tablespoons olive oil. Add the onion and garlic and season with salt and pepper. Cook for 5 minutes. Add the thyme and the Jerusalem artichokes slices and stir to blend the ingredients. Check the seasoning. Cook for 5 to 10 minutes and add 4 cups water.
• Cook until the Jerusalem artichokes are completely tender, 25 to 30 minutes. If the liquid reduces too much during this cooking time, add the remaining 1 cup water. Remove the roasted ones from the oven, quarter them and add them directly to the soup mixture. Taste for seasoning.
• Remove the thyme from the pot. Add the cream. Puree the soup in small batches in the blender (or a hand blender) until smooth. For a more "rustic" texture, puree only 1/2 and leaving the other 1/2 "chunky." Serve with crusty sourdough or a seeded bread to bring out the naturally nutty flavor of the soup.
• Serving suggestion: Crusty sourdough bread or seeded bread.

CREAM OF JERUSALEM ARTICHOKE SOUP WITH SAFFRON CREAM

Steps:

• Melt the butter in a large saucepan and saute the onion and garlic until softened, stirring occasionally.
• Add the Jerusalem artichokes, coating with the butter/onion mixture. Cover the pan with the lid and cook gently on medium-low for about 10-15 minutes.
• Next pour in the stock and milk. Cover again and simmer for 10 minutes.
• Use an immersion blender to puree the soup until smooth.
• Add half the heavy cream and season soup with salt and pepper. Reheat gently.
• Lightly whip the remaining heavy cream and the saffron powder together.
• Ladle the soup into individual bowls and garnish each serving with a spoonful of the saffron cream.
• Garnish the soup with fresh chives.
• Serve immediately.

JERUSALEM ARTICHOKE SOUP

Steps:

• Brush and scrub Jerusalem artichokes under cold running water. Cut them into 1/4inch slices and toss with lemon juice. Melt butter in a 4quart nonreactive saucepan. Add leek, carrot and Jerusalem artichokes with the lemon juice. Cover and cook over gentle heat for 20 minutes. Add 2 1/2 cups stock or water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer for another 25 minutes. When cooked, remove from the heat and puree the soup with an additional 1/2 cup stock, or water and cream. Pass puree through a drum sieve. Return soup to a clean saucepan and reheat.
• Ladle soup into warm soup bowls and dust each portion with fresh grated nutmeg.

JERUSALEM ARTICHOKE SOUP

Steps:

• Using a heavy casserole, sweat the onions in the olive oil over low heat, covered, about 20 minutes. Uncover, add the garlic and artichokes and increase heat. Continue sauteeing for a few more minutes.
• Add the chicken broth, and salt and pepper to taste. Bring to a boil, and cover. Simmer for 30 minutes.
• Meanwhile, using a spice grinder, grind the almonds, and mix with water. Whisk mixture into the soup with the saffron strands and the lemon juice. Reheat, sprinkle with parsley and serve.

JERUSALEM ARTICHOKE SOUP

Steps:

• Heat the oil in a medium pot over medium heat. Add the onions and bay leaf, sprinkle with salt and cook until tender and translucent. Add the Jerusalem artichokes and potatoes and stir. Add 8 cups water and the thyme bundle, and stir. Bring to a boil, then reduce to a simmer. Cook until the Jerusalem artichokes and potatoes are fork tender, 15 to 20 minutes. Remove the bay leaf and thyme bundle.
• In a blender, puree the soup in batches until smooth. Strain through a fine mesh strainer into a new pot. Bring to a boil and reduce to a simmer. Add the cream and season with salt. Serve, garnishing each bowl with a drizzle of extra-virgin olive oil and the thyme leaves.
• Cook's Note: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

CREAM OF ARTICHOKE AND JERUSALEM ARTICHOKE SOUP

Steps:

• Trim regular artichokes:
• Squeeze juice from 1 lemon half into a large bowl of water, then drop same half into water.
• Cut off stem of 1 artichoke, then trim 1/4 inch from end of stem to expose inner core. Trim sides of stem down to pale inner core, then rub with other lemon half. Drop stem into acidulated water.
• Cut off top inch of same artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips. Cut off green tips.
• Trim dark green fibrous parts from base and sides of artichoke with a sharp paring knife, then rub cut surfaces with lemon half.
• Cut artichoke into 8 wedges, then cut out fuzzy choke and purple leaves with paring knife. Rub all cut surfaces with lemon half, then drop artichoke into acidulated water. 3Prepare remaining artichokes in same manner.
• Trim Jerusalem artichokes:
• Peel Jerusalem artichokes with a sharp paring knife and cut into 1/4-inch-thick slices.
• Prepare soup:
• Cook Jerusalem artichokes, onion, and garlic in butter in a 4-quart heavy pot over moderately low heat, covered, stirring occasionally, 5 minutes. Drain regular artichokes and add to pot along with salt. Cook, covered, stirring occasionally, until Jerusalem artichokes are crisp-tender, about 5 minutes. Add wine and boil, uncovered, until reduced by half, about 3 minutes. Add broth and simmer, covered, until vegetables are very tender, 20 to 25 minutes.
• Purée soup in batches in a blender until very smooth, about 2 minutes (use caution when blending hot liquids). Return soup to pot and stir in cream and pepper to taste. Reheat soup, stirring.

CREAM OF JERUSALEM ARTICHOKE SOUP

Steps:

• Melt the butter in a large pan over medium heat until foamy. Add the onions, artichokes and potatoes and cook, covered, over low heat for 10 minutes. Uncover and cook for and additional 8 minutes.
• Stir in the brandy, and flour, and cook for 1 minute. Gradually stir in about 2 cups of the stock, stirring continuously, until the soup boils and thickens. Simmer for a further 5 minutes. Transfer to a food processor and puree until smooth, adding more stock if needed.
• Return to the pan, add the cream and season well with salt and freshly ground black pepper, then reheat. Sprinkle with the chopped parsley, to serve.

JERUSALEM ARTICHOKE SOUP

Steps:

• Bring 8 cups broth to boil in large saucepan. Peel Jerusalem artichokes and cut into 1/3-inch thick pieces. Add to broth. Add potatoes, leeks, garlic, savory and ginger. Cover pan and simmer until vegetables are very soft, about 25 minutes. Remove from heat. Stir in marjoram; cool about 20 minutes.
• Working in batches, purée soup in blender until smooth. Return to same saucepan. Bring soup to simmer. Add cream. Season with salt and pepper. Simmer 5 minutes to blend flavors, thinning with more chicken broth if soup is too thick. (Can be made 1 day ahead. Cover and keep refrigerated. Rewarm soup over medium-low heat before continuing.) Ladle soup into bowls; sprinkle with green onion and serve.

TURNIP AND JERUSALEM ARTICHOKE SOUP

Steps:

• When you are preparing the artichokes, drop them into water with a bit of lemon juice or vinegar as you go so they don't discolour. Drain before adding to the recipe later.
• Start the soup by sauteing the onions in the oil for a couple minutes.
• Add the turnips and artichokes. Fry for 3 - 4 minutes, then put the lid on and sweat for 5 minutes, stirring once or twice to avoid sticking.
• You may need to add 1/4 cup water if things start to stick to the pot.
• Rinse the lentils in a sieve then add to the vegetables with the stock. Stir well and bring to the boil.
• Boil for 10 minutes, then reduce heat to a gentle simmer. Simmer for about 25 minutes.
• Remove the bay leaf.
• Liquidise if preferred, then season to taste.