Now that we are comfortable with the know-hows of Jerusalem Artichoke, why not kick start our taste buds to it as well, with this simple and basic soup? I personally feel that soups are the best way to start imbibing new vegetables in our diet. There is hardly anything that can go wrong with a soup – is it not? The soup is very earthy with a mild sweetish tinge to it thanks to the sun chokes. In short, you wont miss potatoes any more. If you have had potato based soups, then you would surely not mind trying this one out.

This was the first recipe that I tried with Artichokes. I have this recipe in my ‘Vegetarian cookbook’ which I changed slightly. The recipe by itself is just perfect. I have kept it low fat too.

Method

In a pan, saute the chopped carrot,celery, garlic and onions in 1/2 tsp of oil. Add some salt, close the lid and let it cook for 1-2 min until slightly soft.

Add the jerusalem artichokes, stir and cook for another 5 minutes.

Add 1-2 cups of water – just enough to cover the vegetables. Bring to a boil and then bring the heat down to a simmer, close the lid and cook until all the vegetables are softened completely – roughly 10-15 min.

Transfer to a food processor/(use hand blender if you have one) and process until lump free and smooth.

Return to the pan, add the milk and stir gently for 1-2 min. Serve warm with your favourite bread.

I served mine with lots of pepper and home made Wheat Germ Bread.

Did you like this post? Share it

Subscribed to Chefinyou yet?

Follow on Twitter
Follow on Facebook

Subscribe Via RSS