This soup was DELICIOUS (even if I do say so myself). It so was velvety and smooth without adding any cream to it. The recipe says that finer the soup is blended, the better the flavour.. mine was pretty fine and the flavours certainly were deep and pretty complex. I really recommend you make this, especially as Jerusalem Artichokes are just coming into season.
How easy was it to make? Sooo easy.
How long did it take to cook? 40 mins.
Approx cost of dish: £5
Would you cook it again? Absolutely
Would you make any changes to the recipe? Croutons could be a nice addition but not essential as it’s faultless as it is.
Cooked by: Anna
Original recipe & write up can be found here : http://www.britishlarder.co.uk/jerusalem-artichoke-and-roasted-garlic-soup/#ixzz1eL0H44lN
• 1 bulb of garlic
• 1tbs light brown sugar
• 1tbs water
• Maldon sea salt
Preheat the oven to 180°C.
Cut the garlic bulb in half, place the salt and sugar in a small bowl and then dip the cut side of the garlic in the sugar salt mixture.
Place the remaining salt and sugar mix in two heaps on a lined baking tray and divide the water between the two heaps, place the garlic cut side down onto the tray, cover with foil and roast for 25 minutes, if the sugar caramel looks like burning add a drop of water and continue the cooking until the garlic is tender.
Let the roasted garlic cool.
Jerusalem Artichoke and Roasted Garlic Soup
• 500g Jerusalem Artichokes, peeled and sliced
• 1/2 of roasted garlic bulb, soft pulp only
• 1 banana shallot, sliced
• 1tbs unsalted butter
• 50ml Brandy, Madeira or white wine
• Salt and freshly cracked black pepper
• 1L vegetable stock
Pop the soft cooled roasted garlic cloves out of the skins, discard the skins. Prepare the Jerusalem artichokes by peeling and slicing them, slice the peeled banana shallot.
Heat a large saucepan with the butter, once the butter starts to foam add the sliced banana shallot, garlic pulp and the sliced Jerusalem artichokes with a little bit of seasoning. Sauté until golden brown, the darker the artichokes and onions the deeper and more intense the flavour will be. Season the soup a little at a time to prevent over seasoning.
Once the artichokes and onions are golden to dark brown deglaze the pan with the brandy, cook until the caramelised parts dissolve and the brandy is reduced to a syrup, coating the chokes.
Add the vegetable stock and bring the soup to a gentle simmer with a lid covering the pan. Gently simmer the soup for 25 - 30 minutes.
Blend the soup until very smooth, taste and adjust the seasoning if needed. Serve piping hot! Serves 4/6