Jerusalem ar­ti­chokes

BBC Good Food - - Easy Seasonal -

This veg­etable has a cu­ri­ous and rather un­help­ful name as it’s nei­ther from Jerusalem nor, in fact, an ar­ti­choke

– it’s ac­tu­ally a tu­ber of a va­ri­ety of sun­flower. Lumpy ones are fine, but avoid ones that are bruised or squishy. Use them in this smooth, com­fort­ing soup from con­tribut­ing ed­i­tor and BBC chef Tom Ker­ridge.

Truf­fled Jerusalem ar­ti­choke soup

For a lighter op­tion, switch out the dou­ble cream for semi-skimmed or dairy-free milk. For added in­dul­gence, top with lightly fried left­over roast goose or tur­key.

Heat 50g but­ter in a large saucepan. Fry 2 sliced onions and 1kg peeled, sliced ar­ti­chokes for 10 mins un­til the ar­ti­chokes have soft­ened. Add 1 litre chicken stock and bring to the boil, then re­duce the heat to a sim­mer, cook­ing for 15-20 mins un­til the ar­ti­chokes are very ten­der. Tip ev­ery­thing into a food pro­ces­sor with 100ml dou­ble cream and purée un­til smooth. Sea­son with a few drops of truf­fle oil and some salt. Trans­fer to a saucepan to keep warm (or re­heat when needed). Serves 4.

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