Here is the recipe for Jerusalem Artichoke and Roast Garlic Soup .
INGREDIENTS
- 1 bulb garlic
- 1 tbsp olive oil
- 55g butter
- 1 leek, coarse outer leaves removed, trimmed and cut into rings
- ½ onion, finely chopped
- 750g Jerusalem artichokes
- 800ml chicken or vegetable stock
- 175ml milk
- 75ml cream
METHODS
- Preheat the oven to 200C/gas mark 6.
- Remove most of the outer papery layers from the garlic head, keeping the head intact. Cut the top off the head (just over half a centimetre), to leave the flesh a little exposed.
- Set on a double layer of foil – big enough to form a 'tent’ around the garlic – and pour over the oil. Pull the foil around the garlic and seal the parcel, leaving a little room around the bulb.
- Bake for 40 minutes or until completely tender. Roast it for longer for a more caramelised flavour.
- Melt the butter in a heavy-based pan. Add the leek and onion and a splash of water. Cover and sweat while you clean the artichokes thoroughly. Chop into small chunks and add to the pan with the leeks and onions. Stir and season.
- Cover again and sweat to soften the artichokes. Add the stock and cook until the mix is soft (about 15 minutes). Pour in the milk and leave to cool.
- Take the garlic bulb from the foil. Squeeze the pulp from each clove into the soup. Purée the soup in batches in a blender.
- Heat it up on the hob, add half the cream and taste (you may want to stop there). Adjust the seasoning. Pour the hot soup in a warmed thermos to transport.
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