It's Whole 30, Day 27 and today the spotlight is on: Jerusalem Artichoke/Sunchoke
We're getting near the end of the series, just three more posts left! That flew! Earlier in the week I did a post on globe artichoke. Although today's featured vegetable goes by the same name it has nothing whatsoever to do with the globe. The term sunchoke, although not common in Europe, is more fitting, since the Jerusalem artichoke is actually a member of the sunflower family, and specifically, is a tuber that is surprisingly low in starch.
Jerusalem artichokes can be prepared in much the same way as other root vegetables. It's delicious mashed, stredded and eaten raw in salads, cut into thin slices and baked into a vegetable chip in the oven, oiled and roasted to accompany sunday lunch. Today I am departing from the norm and posting a soup recipe. I usually think that soup is easy enough to ace so I haven't bothered with soup recipes up until now but this recipe has a few secret ingredients that are truly ancestral and combine to make magic happen. Enjoy!
Courtesy of www.abelandcole.co.uk
Jerusalem Artichoke and Hazelnut Soup
400g Jerusalem artichokes (about 8)
1 tbsp butter/ghee & 1 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
4 tbsp hazelnuts, toasted & ground
2 tbsp sherry, Marsala or apple juice
4 thyme sprigs, leaves only
600ml chicken or veg stock, warmed
2 tbsp cream (optional)
Scrub your Jerusalem artichokes clean. Otherwise, you'll end up with a really earthy (literally) taste! Use a pastry brush to get into all the little nooks.
Pop butter and oil into a pot with a wide bottom - this will help your veggies caramelise and cook faster. Place over medium heat, when the butter starts to foam, toss the onions in and cook slowly, over medium]low heat for 15]20 minutes, until they're really golden.
Thinly slice Jerusalem artichokes (you can leave the skin on). Add to onions, along with garlic, pop lid on. Sweat for 20]30mins, stirring every 5mins, until they're really soft.
Add hazelnuts, stir. Splash in the sherry. Let it sizzle for a few minutes, then add thyme leaves and stock. Blitz until smooth, season and finish with cream, if you fancy - great with, but still fab without.
Previous posts in this series:
Whole 30, Day 1: Leeks
Whole 30, Day 2: Peppers
Whole 30, Day 3: Celeriac
Whole 30, Day 4: Turnips
Whole 30, Day 5: Spinach
Whole 30, Day 6: Aubergine/Eggplant
Whole 30, Day 7: Broccoli
Whole 30, Day 8: Mushrooms
Whole 30, Day 9: Cabbage
Whole 30, Day 10: Carrots
Whole 30, Day 11: Fennel
Whole 30, Day 12: Sweet Potatoes
Whole 30, Day 13: Chicory
Whole 30, Day 14: Asparagus
Whole 30, Day 15: Cauliflower
Whole 30, Day 16: Courgette/Zucchini
Whole 30, Day 17: Kale
Whole 30, Day 18: Butternut Squash
Whole 30, Day 19: Celery
Whole 30, Day 20: Bok Choy
Whole 30, Day 21: Tomatoes
Whole 30, Day 22: Onions
Whole 30, Day 23: Globe Artichoke
Whole 30, Day 24: Green Beans
Whole 30, Day 25: Brussels Sprouts
Whole 30, Day 26: Rhubarb