All the Way from Jerusalem: Artichoke

Still, I believe that its unique flavors and texture are most sensed in the form of golden smooth soup. When it comes out particularly good, you can sense the sharp aromatic flavor of a fresh earthy soil. This one below is a simple and flavorful soup. It’s easy to prepare and adds a beautiful golden color to your day.

In NYC, there is one charming Italian-style wine bar in the West Village that serves an amazing version of this desired soup. When it’s rainy outside, it’s your sign to go to “INO” and forget about the rest…

Aromatic Jerusalem Artichoke Soup

Ingredients:

• 1 1/2  Jerusalem Artichoke, peeled and cut into 2 inch pieces
• 2 potatoes, peeled and cut into 2 inch pieces
• 2 garlic cloves
• 2 cups vegetable stock
• 2 tablespoons butter
• 1 leek (white part only), chopped
• 3 fresh thyme sprigs
• Nutmeg
• 1-2 spoons heavy cream
• salt and white pepper

Method:

1. Heat better in large pot and sauté the leeks until translucent.
2. Add the garlic, Jerusalem artichokes and potatoes cubes and sauté for a few minute.
3. Add the stock and the thyme sprigs and bring to boil.
4. Season with salt, white pepper and nutmeg and cover the pot.
5. Cook over a low heat until the artichokes are very tender (approximately 45 minutes).
6. Take out the thyme sprigs and let it set for a few minutes.
7. Using a hand food processor, puree the soup.
8. Bring to boil, add the cream, taste and adjust seasoning.
9. Bake in a preheated 400° oven for 15-20 min till the florets get nicely golden.

Serve with:

Parmesan croutons and a chilled glass of dry white wine.

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