Tropinambours, the French word for Jerusalem artichokes, are in plentiful supply at the moment and I couldn’t resist a bagful when we breezed through the market in the wintry drizzle the other week. I have made Palestine soup many times (see here) but decided to have a look in my soup book for an alternative recipe.
This book was a charity shop purchase a couple of years ago and appeared to be brand new. It’s crammed with excellent recipes for delicious soups, most of which can be adapted for the soup maker. This time added my "secret ingredient" which is a splash of dry sherry and a good grating of nutmeg - a tip I learned from Nigella Lawson's recipe for vegetable soup in her book "How to Eat" (see here). I have found it enhances the flavour of most vegetable soups!
Next time I think I would hand pick my own artichokes. Those I got from the market were very knobbly and the devil’s own job to peel!
My Morphy Richards soup maker, which apparently "died" in the middle of last year is now working perfectly! Why that happened is a mystery but I'm happy for now that it’s still going strong!
Ingredients
1 large onion
1 stick celery
sufficient Jerusalem artichokes and carrots to fill the machine to the bottom line, about half and half of each
1 vegetable stock pot
1 good squirt garlic paste or purée
1 tblsp dry sherry
1/2 tsp grated nutmeg
Method
Peel and roughly chop the onion. Clean and roughly chop the celery. Add both to the soup maker.
Peel and roughly chop the carrots and artichokes and add enough to fill the soup maker to the bottom line. You can vary the proportions depending on how many of each you have but I used half and half.
Add the stock pot, garlic paste and enough water to fill to the top line. Season well with salt and pepper.
Cook on smooth.
When done, check the seasoning and stir in the sherry and nutmeg.
Makes 4 generous servings. Would serve 6 as a starter.
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