Catch the last batches of Jerusalem Artichoke before they go out of season...
Jerusalem Artichoke Soup with a Shallot & Sage Topping
Cooking / Preparation Time - 40mins
1 Kilo of Jerusalem artichokes
2 x White onions
2 x Veggie cubes or boullion & 3 pints of water
Garnish - Handful of fresh veggie style parmesan
1 x Shallot finely sliced - Fried until crispy
2 x Sage leaf per serving - Fried until crispy
Glug of olive oil
Start by scrubbing the artichokes with a scourer so all mud is removed or peel if you haven't got the patience for that.
Next cut the Jerusalem artichoke in half depending on the size, you ideally want around 3cm cubes. Place them in a roasting tin and cut the white onions into quarters and add them also. Season with salt & pepper and roast for 25/30mins on 190 degrees Celsius.
Once these have cooked add your vegetable stock to the roasting tin and continue to cook for a further 15 minutes.
In the meantime finely slice your shallots and add these along with the sage leaves to a frying pan with a glug of oil and a pinch of rock salt. Fry until golden and crispy.
Grate your vegetarian style Parmesan allowing a generous pinch per serving.
Remove the artichokes and stock from the oven and let cool for 5/10 minutes then blend until smooth. Check the seasoning, white and black pepper works really well alongside Jerusalem artichoke so be generous with both of these.
Serve up and sprinkle the parmesan followed by the crispy shallots then the sage leaves.
It's the perfect combination.