Jerusalem artichokes are a beautiful vegetable, which I think are very under used. Probably because they have very tough skin when cooked and are time consuming to peel.
With this recipe you don’t need to peel them and you strain away all of the tough skin. This gives you a lovely earthy, caramel flavored soup, which goes well with mushrooms, garlic croutons and yoghurt.
The celeriac gives the soup a nice velvety texture, but doesn’t need to be added if you don’t have any.
Chipotle chillis are a jalapeno chilli that has been smoked. They are have a nice smokey, chilli flavour without the heat.
This recipe is enough for around 6 people.
25g dried mushrooms
1/2Tbl chipotle chillies
1 Ltrs hot water
1/2 tsp salt
1kg Jerusalem artichokes
1Tbl Vegetable oil
750kg celeriac (peeled and sliced)
750kg potatoes (peeled and sliced)
1/2 cup cream
salt and pepper
1. Soak the mushrooms, chipotle chillies and salt together in the hot water for 2 hours
2. Roast the artichokes at 180c, with the skin on, in the vegetable oil for 1 hour or until soft.
3. Strain the mushrooms and put the liquid into a pot.
4. Add the milk and cream.
5. Add potatoes and celeriac and bring to a simmer.
6. Cook for 30 minutes or until soft.
7. Blend all of the ingredients together and pass through a sieve.
8. Adjust the seasoning and you may need to add more liquid, this can be milk, cream or water. You could also make this with soy milk.