US_306-307_Jer_Artichoke_Saffron.indd 306 17/04/2019 12:23
306/307 WINTER JERUSALEM ARTICHOKES
2 tbsp extra-virgin olive oil, plus
extra to garnish
2 medium onions, chopped
3 garlic cloves, chopped
12oz (350g) Jerusalem
artichokes, scrubbed and
coarsely chopped
12oz (350g) carrots, scrubbed
and coarsely chopped
sea salt and freshly ground
black pepper
1
1
4 quarts (1.2 liters) hot
vegetable stock
1 tbsp fresh thyme leaves or
1
1
2 tsp dried thyme
large pinch (about 30 strands)
of saron
juice of
1
2 lemon
1 Heat the oil in a large pan over medium heat, add the onions, and
cook for 5–10 minutes or until soft and translucent. Add the garlic and
cook for another 30 seconds or until fragrant. Stir in the artichokes,
carrots, and a little salt, then cover with a lid and sweat, stirring frequently,
for 10–15 minutes or until the vegetables are softened.
2 Add the stock, thyme, and saron, bring to a boil, then lower the
heat to a simmer and cook for 20 minutes or until the vegetables are
thoroughly soft. Cool briefly, then process until smooth in a blender. Stir
in the lemon juice and season to taste with salt and pepper. Serve in warm
bowls, with a drizzle of olive oil on top.
RECIPE BY
CELIA BROOKS BROWN
JERUSALEM ARTICHOKE SOUP
WITH SAFFRON AND THYME
Use whatever proportion of carrots and Jerusalem artichokes
you have, adding up to 1lb 9oz (700g) in total. The carrots
enhance the color and sweetness of the soup.
SERVES 4–6
PREP 15 MIN
COOK 35–45 MIN
FREEZE UP TO 3 MONTHS
US_306-307_Jer_Artichoke_Saffron.indd 307 17/04/2019 12:23
US_308-309_Scallop_Artichoke.indd 308 17/04/2019 12:23
308/309 WINTER JERUSALEM ARTICHOKES
SERVES 4
PREP 20 MIN
COOK 25 MIN
FREEZE UP TO 3 MONTHS
AT THE END OF STEP 1
7 tbsp (100g) unsalted butter
1 onion, chopped
1 garlic clove, chopped
2
1
4lb (1kg) Jerusalem
artichokes, peeled or
scrubbed and cut into
small dice
1
1
2 quarts (1
1
2 liters) hot
chicken stock or water
1
2 cup (100ml) heavy cream
salt and freshly ground black
pepper
a pinch of freshly grated
nutmeg
4 thick slices bacon, cut into
small dice
4 scallops
2 tbsp sunflower oil
few drops of lemon juice
snipped chives, to garnish
1 Melt half the butter in a large pan and cook the onion gently. Add
the garlic and artichokes and sweat over low heat for 3 minutes. Add
the stock or water, cover with a lid, and simmer until the artichokes
are completely cooked and soft. Puree in a blender with the cream and
the remaining butter. You may need to do this in batches. Return to the
pan and season with salt and pepper, then sprinkle in the nutmeg
and keep warm.
2 Cook the bacon in a frying pan until crisp, then spoon onto paper
towels to drain. Season the scallops with salt and pepper, then cook
quickly in the sunflower oil—they will be ready almost as soon as they
are sealed by the heat. Squeeze a few drops of lemon juice over the top.
3 Divide the artichoke puree among four bowls, spoon the bacon
and scallops on top, then garnish with the chives and serve.
RECIPE BY
SHAUN HILL
SCALLOP AND ARTICHOKE SOUP
The scallops are a counterpoint to the distinctive taste of the
Jerusalem artichoke puree in this traditional soup menu pairing.
US_308-309_Scallop_Artichoke.indd 309 17/04/2019 12:23

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