Jerusalem Artichoke Soup with Saffron and Thyme
Recipe excerpted from The Kitchen Garden Cookbook
These flavorsome, nutty roots seem to spring up everywhere once planted. They can be difficult to prepare, although new varieties with smoother surfaces make the process easier.
- 2 tbsp virgin grapeseed oil or extra virgin olive oil, plus extra as garnish
- 2 medium onions, chopped
- 3 garlic cloves, chopped
- 12 (oz) (350g) sunchokes, peeled or well scrubbed, and coarsely chopped
- 12 0z (350 g) carrots, trimmed and coarsely chopped
- Sea salt
- 5 cups hot vegetable stock
- 1 tbsp chopped fresh thyme leaves, or 1 1/2 tsp dried thyme
- Large pinch (about 30 strands) saffron
- Juice of 1/2 lemon
- Freshly ground black pepper
Heat the oil in a large pan over medium heat. Add the onions and cook for 5−10 minutes or until soft and translucent. Add the garlic and cook for 30 seconds or until fragrant. Stir in the sunchokes, carrots, and a little salt, then cover with a lid and cook over low heat, stirring frequently for 10-15 minutes or until the vegetables are softened.
Add the stock, thyme, and saffron, bring to a boil, then lower the heat to a simmer and cook for 20 minutes or until the vegetable are soft.
Cool briefly, then puree until smooth using a hand-held blender or by transferring to a food process or blender, in batches if necessary. Stir in the lemon juice and season to taste with salt and pepper. Serve in warm bowls, with a drizzle of oil on top.
Charmian Christie is an avid gardener and home cook. When she's not digging in the dirt, she's charting her culinary adventures on her blog, Christie's Corner.