Jerusalem Artichoke Soup
A slightly nutty-flavoured, creamy soup that is very easy to make and absolutely lovely. Omit the roast garlic if time is of the essence – but it only takes 30-40 minutes in the oven, wrapped in a piece of tin foil, greased with olive oil. To make lower-fat, simply replace the olive oil with low-calorie spray.
Ingredients:
- 1 tbsp olive oil
- 1 large leek, cut in half lengthways, then into small chunks. (Soak chunks to loosen dirt, wash thoroughly in running water, then drain)
- 350g/12½ oz Jerusalem artichokes, soaked to loosen dirt, scrubbed and any black bits removed, then chopped into small chunks
- 1 medium carrot, scrubbed (peeled if necessary) and grated
- ¼ tsp nutmeg
- ½ tsp oregano
- ½ tsp black pepper
- 1 tsp yeast extract (eg Marmite)
- 1 bulb of roast garlic, squeezed to remove the pulp
- 1L/35fl oz hot vegetable stock – home-made or from bouillon powder/stock cube
- Salt to taste (remember yeast extract and cubes/bouillon will add salt)
Method:
1. In a medium-large saucepan, heat the oil and sauté the leek for 3 minutes, stirring occasionally.
2. Add the Jerusalem artichoke pieces and sauté for 3-4 minutes, as above.
3. Add the carrot, nutmeg, oregano and black pepper and stir in.
4. Add the yeast extract and stir in, followed by the hot stock. Stir well to ensure the yeast extract is dissolved. Add the roast garlic and whisk in well.
5. Cook for 30-40 minutes or until the artichokes are soft. Alternatively, cook in a pressure cooker for 15 minutes on the high setting.
6. Blend until smooth and creamy. Check seasoning and serve.
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