Jerusalem artichokes in a velvety soup

Jerusalem artichokes is one of those ingredients which gradually are re introduced in recipes. Again Yotam Ottolenghi gives me a few delicious ideas. In the beautiful book Nopi, by Scully and Ottolenghi, I found this awesome soup.

Knowing that Jerusalem artichokes can cause intestinal problems ( often an impressive flatulence 😉), don’t exaggerate in amounts. 250 grams pp is enough (only 125 for raw cooking).

For a soup for 4p, wash 1,2 kilo of Jerusalem artichokes. Remove most of the skin and chop in small pieces.

Heat a pan. Add a mixture of olive oil and butter. Add 4 chopped garlic cloves and 1 chopped white onion. Stir. Add 1 chopped leek ( only white part) and 1 teaspoon of salt. Once the vegetables are glazy, add the Jerusalem artichokes and a lot of black pepper. Allow to simmer and cook for approximately 15 mins. Add 250ml of dry white wine and allow to cook. After a few mins, add 500 ml of full milk and 750-100ml of good quality vegetable stock ( home made is the best). Cook the soup on a low fire for approximately 50 mins until the vegetables are tender.

In the meanwhile, roast 50 grams of skinless hazelnuts. Put 1/2 of the amount in the blender and keep the other 1/2 as decoration. Add 2-3 table spoons of olive oil, 30 grams of baby spinach, the zeste of 1 lemon, some lemon juice, 1 teaspoon of dried dragon, 1 green chili, a large pinch of salt and 1 garlic clove. Blend until you obtain a smooth pesto. Add some water if needed.

Blend the soup. Taste, add pepper and salt.

Serve the soup with some pesto, a few crushed hazelnuts and a drizzle of good olive oil.

Successful recipe, beautiful texture, delicious flavor, and flatulence guaranteed!