Ever eaten daisies? Maybe you have without realising it. Jerusalem artichokes are members of the daisy family. If you are yet to discover Jerusalem artichokes, do so now by trying this soup, where the artichokes meet another great winter vegetable, leek.
2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
2 LEEKS
2 CLOVES OF GARLIC
1 1/2 LITRES QUAIL STOCK (OR HOME MADE CHICKEN)
1 KILO JERUSALEM ARTICHOKES
SEA SALT
WHITE PEPPER
Wash, dry and slice the leeks into 1cm rounds. Peel and roughly chop the garlic. Heat the oil in a saucepan over low/medium heat. Add leeks and fry until softened. Add garlic and fry a little longer. Add stock. Meanwhile, peel the artichokes and cut larger ones into 3cm chunks. Add to the saucepan, turn heat to low, cover and simmer for about 45 minutes. When ready to serve, blend until smooth and season with sea salt and white pepper (preferably freshly crushed).
Serves 4
Serves 4
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