Jerusalem artichoke tubers, don’t have to be peeled, just well scrubbed, and should be put in a bowl of acidulated water (water with a touch of lemon juice of white wine vinegar) to stop browning.
You can make a simple soup by softening sliced artichokes with onion, and possibly garlic in oil or butter, the adding vegetable or chicken stock and simmering gently until the artichokes are soft. Purée, season and finish with a dash of cream.
Adding potato may help with the flatulence problem, similarly using bay leaves, fennel, cumin or caraway seeds or root ginger. I am particularly partial to roasted Jerusalem artichokes and I am told that if you parboil them and discard the water or soak in acidulated water for an hour it can help if you have a sensitive constitution
- 40 g butter
- 400 g Jerusalem artichokes, chopped or roughly sliced
- 1 large leek sliced
- 600 ml vegetable or light chicken stock
- 1 tbsp lemon juice or chopped preserved lemon
- 3 tbsp chopped parsley
- 2 tsp cumin or fennel seeds
- 1 inch cube of ginger, finely chopped or grated
- 2 bay leaves
- Toast the seeds very briefly in a hot pan, reduce the heat and add the butter
- Add the sliced leeks and ginger, cover and allow to soften gently
- Add the chopped artichokes and lemon and cook gently for a few minutes
- Add the stock, bay leaves, seasoning (salt and plenty of black pepper) and simmer gently until the artichokes are soft.
- Remove the bay leaves and purée
- To serve, reheat gently with the parsley and add about 1 tbsp cream per serving
The amount of herbs can be varied according to taste, similarly the amount of lemon and the cream. This is a rich soup, so a small bowl is recommended.
Give it a try and give your friendly bacteria a treat.