We’ve had many requests for this recipe. it’s a perfect ‘between seasons’ soup and apart from peeling the jerusalem artichokes, it sort of cooks itself. In fact, if you give the artichokes a good scrub you don’t really need to peel them - just use a clean scourer; one you haven’t used on the dishes yet.
Don’t forget the word ‘artichoke’ in ‘Jerusalem Artichoke’ originally began with an ‘F’ and eat with caution. We serve short black sized ‘soupettes’ for a reason.
3 onions
6-8 black peppercorns
2 bay leaves
1 head garlic
Homemade chicken stock (put the cube down…now!)
Cream
Salt
Truffle Oil
1. Cut the garlic head in two horizontally so it’s all still intact then drizzle with olive oil and sprinkle with salt and pepper.
2. Wrap the garlic in foil and bake in a gentle oven on low setting until soft; say 160-170c for an hour or so.
2. Melt a few knobs of butter and a glup or two of olive oil. Throw in the bay leaves and peppercorns. Saute onions and artichokes on a low heat til just soft.
3. When the garlic has cooled a little, squeeze it from the base and it should come out in one nice ‘spurt’. If not, scrape the skins so you get all that luscious flesh. Pop it into the pan with the onion and artichokes.
4. Cover with stock and bring to boil. Simmer a little - just until the artichokes are nice and soft. Turn off and cool a little then remove the bay leaf.
5. Puree to a nice smooth paste. Thin with a little extra stock if you think it needs it.
6. Add as much salt and cream as you think your arteries can handle then bring soup back to a simmer.
7. Drizzle with truffle oil and check seasoning.
8. Sprinkle some crushed, toasted hazelnuts on top.