Jerusalem artichoke & horseradish soup
You can use Jerusalem artichokes in many ways. In pickles, as crisps, roasted as a side dish, raw with a turmeric or dill dip or just with lime juice, salt and cayenne pepper or in this delicious soup
Ingredients
500g Jerusalem artichockes, scrubbed
2 tbsp olive oil and 2 tbsp for onions and garlic
1 onion, finely chopped
1-2 garlic cloves, crushed
1 tsp sea salt and sprinkle of pepper
500g vegetable stock
1 medium potato diced
1 tbsp freshly grated horseradish or horseradish sauce
2 tbsp chopped fresh chives
4 tbsp cream – I used dairy free cream
Spinach pesto or any other pesto you have in the house.
Method
Heat oven to 190C/fan 170C/gas 5. Put the artichokes in a roasting tin and drizzle with the oil. Bake for 30 - 40 mins until tender. Remove from the oven and set aside to cool.
Meanwhile, add 1-2 tbsp olive oil to a large saucepan on medium heat. Add the onions and sauté for 4 minutes, then add the garlic and cook for another minute. Add the stock and the potato, bring to the boil and simmer for 10 mins until the potatoes are tender.
When the artichokes are cool enough to handle, carefully peel away the skins and transfer the flesh to a food processor. Add the potatoes and a little of the vegetable stock, then process until smooth.
Return the processed mixture to the remaining stock, stir together and heat gently through. Stir in the freshly grated horseradish or horseradish sauce and season generously to taste.
Ladle the soup into bowls and top each with a tablespoon of the cream.
Drizzle with some pesto and garnish with fresh chives.
Serves 4