Jerusalem-ar­ti­choke soup

Country Life Every Week - - Kitchen Garden Cook Jerusalem Artichokes -

Add 200g each of peeled Jerusalem ar­ti­chokes and potatoes to a saucepan with 2 cloves of gar­lic, 1 chopped onion, 1 sprig of rose­mary and 2 sprigs of thyme. Add just enough chicken stock to cover and sim­mer un­til ev­ery­thing is ten­der. Re­move the herbs and blitz with a stick blender. Add a splash of cream and serve with fo­cac­cia. Sim­ple and de­li­cious.

A side of Jerusalem ar­ti­chokes

Ar­range 500g of peeled and roughly chopped Jerusalem ar­ti­chokes in a bak­ing dish. Add a few sprigs of thyme, 3 rash­ers of ba­con cut into lar­dons, a good coat­ing of olive oil and a few un­peeled cloves of gar­lic. Squeeze the juice of two lemons over ev­ery­thing and add them to the dish, then roast in a hot oven for 30 min­utes. Re­move the lemons and thyme and serve along­side roast chicken with the pan juices.

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