This delicious, smooth, nutty-tasting soup is a gorgeous one for this time of year. Its made of mixed vegetables but features the rather unusual Jerusalem artichoke. I've finished it with some clementine juice to give this dish a real exotic zing.
Sprinkled with sumac which also has a citrus flavour, this is good enough to grace the Christmas lunch table! I'm making it as my starter this year, it's completely delicious.
Jerusalem artichoke is a tuber or root vegetable. It's not very pretty, in fact its appearance reminds me of gnarly ginger. However, it has a really distinctive sweet, nutty flavour reminiscent of a combination of globe artichokes and chestnuts.
***
This soup is 0pp/approx.50kcal per bowl
This recipe makes enough for 4 portions at a total of 1pp for the WHOLE batch, so if you have 2 or more portions in a day, you will need to charge 1pp.
***
YOU WILL NEED:(Serves 4)
6 tubers of Jerusalem artichoke
1 diced onion
2 small cloves garlic
1/2 a diced butternut squash
1 low salt stock cube (chicken or veg)
Pinch white pepper
1 tablespoon low salt soy sauce
1/2 teaspoon nutmeg/mixed spice
1 litre/2 pints water
To finish;
Juice of 4 clementines
Ground sumac
Fresh mint leaves/chopped chives
***
Peel the Jerusalem artichoke using a potato peeler. Cut into chunks and pop into a large saucepan or soup maker with all the other main ingredients. Bring to the boil and cook for around 30 minutes until the vegetables are really soft. Blend to a very smooth consistency using a hand blender.
The addition of the butternut squash makes this soup really silky and a vibrant orange colour.
If using a soup machine, add water up to the maximum fill level after adding the vegetables.
Set on the 'smooth' setting.
***
Once blitzed, add the clementine juice. This keeps the flavour really fresh and gives a real 'Christmassy' feel to the dish.
To serve, pour into soup bowls and sprinkle generously with sumac. Add a fresh mint leaf for a pop of colour.
***
This will dance on your tongue!
***
0 comments:
Post a Comment