Once a forgotten food, these tubers are slowly making their way back to the table. My husband isn’t too fond of them, but I enjoy them for their subtle artichoke taste. My masseuse has them in her garden and she says the grow like weeds. Once you have them, you have them forever. Since I’m such an artichoke lover, I bought some to see if I could bring the taste into my winter cooking.
Ottolenghi’swas my first stop when looking for inspiration. I made some slight changes and added some sautéed mushrooms on top. This soup is perfect if you’re looking for some new inspiration to bring to your winter soup collection.
Jerusalem Artichoke Soup with Mushrooms
- 1 Tbs olive oil
- a knob of butter
- 1 small white onion, thinly sliced
- 1 clove of garlic, thinly sliced
- 600 g Jerusalem artichokes, peeled and sliced
- 125 ml white wine
- 250 ml milk
- 350 vegetable broth
- 500 g mixed mushrooms, sliced
- salt and pepper
Heat the olive oil and butter in a heavy pot and add the onion along with 3/4 tsp salt. Stir and cook until golden. Add the garlic and cook for an additional minute. Add the Jerusalem artichokes and cook for about 12 minutes, stirring occasionally. Pour in the wine, cook for 3-4 minutes, then pour in the milk and broth. Cook the soup until the tubers are very soft, about 45 minutes. Stir every so often. Puree with an immersion blender until smooth. Set aside.
In a heavy skillet, heat some olive oil and butter and add the sliced mushrooms. Sautée until golden and season with salt and pepper.
Reheat the soup, if needed, adding broth to thin the soup if desired. Ladle into bowls and top with the mushrooms.
Notes: Serves 2. I used some flat Prosecco I had leftover. Adapted from NOPI.