Jerusalem Artichoke soup
I dug a few up a week or two ago and roasted them whole. They were very nice and nutty.
Yesterday was real soup weather, cold and bleak, I thought I would have a go at the Jerusalem Artichoke Soup.
I was pleasantly surprised when I went to dig them up to find some nice sized tubers. They really look a lot like ginger I think.
I just washed them and sliced them up, then sauteed them in some butter with three lovely leeks that I pulled out of the garden. I added a stick of celery because I had some. Once this all looked nice and soft i seasoned it and added two cups of turkey stock that I had just made. Chicken, vegetable or water would work just as well. When it was all soft I whizzed it with a stick blender, adding a little bit of milk. The result was quite a thick soup.
To serve I whizzed up a batch of parsley pesto. The continental parlsy grows like a weed here and this year it tastes superb, fresh and sweet. Two big handfuls of parsley, a slurp of olive oil, salt, garlic, pine nuts, Parmesan cheese and a dash of lemon, resulted in a beautiful pesto which finished the soup off nicely.
As did the fresh sourdough loaf that I baked today using my lovely new flour and baked in the old wood stove.
Lovely winter food.