VegBox Recipes

Jerusalem Artichoke Soup

This yummy soup recipe, generously provided to us by Abel & Cole, is thick and hearty - perfect for the cold season.

Ingredients

Serves 4

25 g (1 oz) butter

1 onion, finely chopped

1 clove garlic, crushed or finely chopped

500 g (1 lb) Jerusalem artichokes, scrubbed and sliced

400 ml (¾ pt) semi-skimmed milk

1 vegetable stock cube made with 400ml (¾ pt) boiling water

25g (1 oz) cornflour

Salt and freshly ground black pepper

2 dessert spoons fresh parsley, finely chopped

2 dessert spoons single cream

Method

Melt the butter in a large heavy based saucepan and cook the onion with a pinch of salt until softened but not coloured.
Add the garlic and artichokes and fry for a further few minutes.
Then add the vegetable stock and milk, cover the saucepan and simmer gently for 25 minutes or until the jerusalem artichoke pieces are tender.
Process in a liquidiser or food processor until smooth then return to the rinsed pan.
In a small dish, blend the cornflour with 2 x 15ml spoons water and stir in a few spoonfuls of soup, return this mixture to the saucepan and bring to the boil whilst stirring continuously.
Remove from the heat, season to taste, stir in the parsley and garnish with cream.

With thanks to Abel & Cole.

Time From Cupboard-To-Table

50 mins

Notes & Variations on Jerusalem Artichoke Soup

Of course, you don't have to serve this with cream ... especially if it's just after Christmas!

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Jerusalem Artichoke Recipes

	Jerusalem Artichokes With Pine Nuts This is a lovely way of serving Jerusalem artichokes. The garlic and ginger give the dish a spicy, warming feel, while the toasted pine nuts beautifully compliment the flavour of the artichokes.
	Jerusalem Artichokes In Wine, Rosemary And Cream This delicious recipe, generously provided by Abel & Cole, is luxurious enough for special occasions, yet so easy to prepare you could easily rustle it up on a dark night after work.
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	Oh-So-Simple Jerusalem Artichokes and Sauteed Onions This truly oh-so-simple recipe was provided by Polly B from Holymoor. How about serving this dish with rice for a substantial meal, or with hunks of bread at lunch time?

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Cream Recipes

	Denise Tolson's Bramley, Cox and Celeriac Dish This recipe was provided to us by Denise Tolson (of Jerusalem Artichoke fame!). She got it from her mum. We love it because it uses not one but TWO types of apple, and unlike our other celeriac and apple recipe, this one is really quite luxurious. Enjoy! Thanks to The Bramley Apple Information Service for the photo.
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	Cracked Bulgar Wheat With Broccoli & Cream Cheese Sauce This is a lovely recipe which makes a great lunch. Cracked bulgar wheat is easy to cook and is available even in supermarkets nowadays. If you don't have any, you can substitute couscous or quinoa. This recipe works well with tenderstem broccoli (picked before full heads form) or purple sprouting broccoli, later in the year.
	Brussel Sprouts With Garlic And Almonds Frying Brussel Sprouts with a little garlic and then dressing them with cream and almonds puts a whole new slant on sprouts.

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