jerusalem artichoke soup with smoked oyster gremolata
jerusalem artichoke soup with smoked oyster gremolata |
From lowering blood pressure to reducing cholesterol, Jerusalem artichokes are chock full of iron, magnesium and potassium (which for some reason I think of as a hangover cure - just what you need at Christmas). Even if none of this were true, I love the nutty, slightly sweet flavour of Jerusalem artichokes. Besides, this is a recipe that is far too delicious to actually feel healthy!
Jerusalem artichokes have a real affinity for fish and shellfish; (think Jerusalem artichoke gratin with kippers and you'll know what I am talking about). I used smoked oysters (or mussels), but if you want a totally vegetarian option, then I can highly recommend a hazelnut and sundried tomato pesto. Tastes delicious and looks pretty festive too.
Serves 4
Skill level: Easy
ingredients:
1 kg Jerusalem artichokes, well-scrubbed, cut in 1cm thick discs
1 x onion, chopped
2 x garlic cloves, finely chopped
1.2 litres vegetable or chicken stock
2 tbsp olive oil
a small knob of butter
2 x bay leaves
a sprig of fresh thyme
black pepper
milk (optional)
gremolata 1 x tin smoked oysters
fresh flat leaf parsley, finely chopped
lemon juice
1 kg Jerusalem artichokes, well-scrubbed, cut in 1cm thick discs
1 x onion, chopped
2 x garlic cloves, finely chopped
1.2 litres vegetable or chicken stock
2 tbsp olive oil
a small knob of butter
2 x bay leaves
a sprig of fresh thyme
black pepper
milk (optional)
gremolata 1 x tin smoked oysters
fresh flat leaf parsley, finely chopped
lemon juice
directions:
- Fry onion gently in butter until soft, stirring often (about 10 minutes).
- Add garlic. Stir gently for 2 to 3 minutes.
- Add artichokes. Stir for 2 minutes.
- Add pepper, bay leaves and stock. Bring to boil. Simmer gently until all vegetables are soft, (about 10 minutes).
- Allow to cool a little before blending.
- The soup should be fairly thick but thin with a little milk if necessary.
- Make a gremolata of finely chopped tinned smoked oysters, parsley and a squeeze of lemon juice, to dollop over the top.
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