Turnip And Jerusalem Artichoke Soup 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.

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.

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.

CARROT, POTATO AND JERUSALEM ARTICHOKE SOUP

Steps:

• Melt the butter with a dash of olive oil in a large pot and soften the onion for a few minutes, before adding the garlic.
• After a few minutes add spices and herbs, the carrots, potatoes and artichokes, and let them sweat for 10 minutes on a low heat with the lid on.
• Pour in the stock, stir well, put the lid back on and simmer for a further 20 minutes or until the vegetables are soft.
• You can the blend all or half of the soup. I personally prefer to leave some veggie chunks in mine!
• Taste to check the seasoning, re-heat and serve.

JERUSALEM ARTICHOKE, SWEET POTATO AND LENTIL SOUP

Steps:

• Add lentils not drained into pot.
• Add vegetable stock, chilli, cumin and garlic. Mix and cook until at boiling point.
• Add all vegetables and add water.
• Simmer until soft.
• Mash vegetables and serve.

ROASTED JERUSALEM ARTICHOKES (OR SUNCHOKES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
• Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
• Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.

CREAMY TURNIP WITH PAPRIKA SOUP

Steps:

• Heat oil over medium-high heat in a large, deep saute pan until shimmering.
• Add turnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
• Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• Add paprika, thyme and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
• Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until turnips are tender, about 10 minutes.
• Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
• Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

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:

• Bring water to a boil add artichokes and simmer for 40 minutes or until tender Drain& discard the water, cool artichokes and peel, then mash.
• Place mashed artichokes back into the saucepan stir in the chicken broth, garlic, and green onions Simmer for 15 minutes season to taste.
• garnish with dill& serve.

JERUSALEM ARTICHOKE & HORSERADISH SOUP

Steps:

• Heat oven to 190C/fan 170C/gas 5. Put the artichokes in a roasting tin and drizzle with the oil. Bake for 30 mins until tender. remove from the oven, then set aside to cool.
• Meanwhile, in a large pan, bring the stock to the boil, add the potato and simmer for 5-10 mins until tender. When the artichokes are cool enough to handle, carefully peel away the skins and transfer the flesh to a food processor. Add the potatoes and a little of the vegetable stock, then process until smooth.
• Return the processed mixture to the remaining stock, stir together and heat gently through. Stir in the horseradish sauce and chopped chives, then season generously to taste. Ladle the soup into bowls and top each with a tablespoon of the cream. Serve soup garnished with the fresh chives.

CREAM OF JERUSALEM ARTICHOKE/SUNCHOKE SOUP

Steps:

• In a large soup pot heat olive oil over medium high heat until the scent starts to bloom.
• Add onions, leeks, and garlic to pot and cook, stirring occasionally, until softened. About 5 minutes.
• Add Jerusalem artichokes and potatoes and cook for 5 minutes.
• Add chicken broth and bring to a boil, cover and reduce heat to keep at a low boil.
• Cook 15-20 minutes, or until Jerusalem artichokes and potatoes are tender.
• Reduce heat to low. Using a stick blender, or by transferring to a blender, puree soup until smooth.
• Stir in cream.
• In warmed soup bowls place 1/3 cup baby spinach leaves and ladle soup over until it covers spinach.

TURNIP SOUP WITH TURNIP GREENS

Steps:

• Peel the turnips (thickly, if they are large and mature) and slice them into rounds about 1/4 inch thick. Bring 3 quarts of water to a boil; then add 2 teaspoons salt and the turnips. Cover the pot and cook for 1 minute; then drain.
• Melt 3 tablespoons of the butter in a soup pot with 1/2 cup water. Add the leeks, the blanched turnips, the thyme, and 1 teaspoon salt. Stew them, covered, over medium-low heat for 5 minutes, and then add the milk. Slowly heat it without bringing it to a boil, and cook, stirring occasionally, until the turnips are completely tender.
• Cool the soup briefly; then purée it in a blender. If necessary, thin it with additional milk or water. Season to taste with salt, if needed, and freshly ground pepper.
• Sort through the turnip greens and remove any that are bruised or especially tough looking, and wash them. Melt the remaining 2 tablespoons of butter in a pan, add the turnip greens, and cook them over medium heat until they are tender, about 5 to 10 minutes. Season with salt and pepper. Remove the cooked greens to a cutting board and chop them, roughly or fine, as you prefer; then add them to the soup and serve. Or garnish with fresh chopped thyme.