Jerusalem Artichoke Soup

by Anna Barnett

During the winter months, a steam or combination steam oven can transform your cooking routine and more importantly; it can save you much needed time. This is a winter favourite in our household and now we have a quicker, tastier and more nutritious way to cook it with the steam oven reducing cooking time by two thirds…possibly more

Serves 4-6

Preparation time – 10 minutes

Cooking Time – 40 minutes


Ingredients

For the soup

2 tbsp butter

1 white onion – peeled and diced

1 stalk of celery – finely diced

2 cloves of garlic – peeled and crushed

1 fresh bay leaf

1kg Jerusalem artichoke – thoroughly washed, peeled, peelings kept and roughly chopped

1.2ltrs of good quality chicken or vegetable stock

Generous sprinkle of sea salt flakes – to taste

Good sprinkle of white pepper

Crispy sage leaves

Generous glug of olive oil

½ bunch of sage leave – trimmed from the stalks

For the crumble

Knob of butter

Good glug of oil

Skins of the Jerusalem artichokes finely chopped

2 handfuls of cooked chestnuts – roughly chopped

2 handfuls of fresh breadcrumbs

Half a bunch of sage – finely chopped

Several turns of freshly ground black pepper

Large handful of finely grated Parmesan

Food Tip: For a whiter cleaner dish peel the artichokes, for a more rustic chestnut colour and deeper flavour soup, save time and keep the skins on.

  1. For the soup begin by melting the butter. Once melted add in the onion, celery, garlic and bay leaf and allow to sweat until the onion turns translucent and sweet, for around 7-8 minutes.

  2. For the Jerusalem artichokes, thoroughly wash them first to remove any dirt then peel, setting the skins to one side. These can be used in the crumble. Cut the flesh into even chunks, around 1 ½ inch pieces then add these plus the skins to a perforated tray and place in the Miele Steam Combination Oven. Steam at 90°C for 6-8 minutes or until soft the whole way through. Once cooked add in the chunks with your onions and pour over your hot stock, simmer over a medium heat for 2 minutes then blitz to a smooth consistency. Check and adjust seasoning to your taste.

  3. For the crispy sage leaves, heat a generous glug of oil over a medium to high heat. Once hot, add in the sage leaves ensuring they fizz immediately. If they don’t they wont turn crisp. Allow to cook for 30 seconds or so or until they no longer fizz and are dark green. Remove and drain on paper towel and set to one side to garnish.

  4. For the crumble combine; finely dice the steamed Jerusalem artichoke skins. Add a large knob of butter to the remaining oil used to fry the sage leaves and place over a medium to high heat. Once hot add in the finely chopped Jerusalem artichokes, chestnuts, breadcrumbs, sage and seasoning. Allow the breadcrumbs to crisp up and turn a golden brown and serve alongside your soup with freshly grated Parmesan and the crispy sage leaves

About the Author

Food writer and author, Anna Barnett lives in London and currently contributes to The Evening Standard, while running her own website Anna Barnett Cooks.com. She has spent the last year writing the food pages for Grazia magazine and writing her second book. She has previously contributed to Vogue and spent several years writing ’The Reluctant Vegetarian’ blog for the Independent. She released her first cookery book ‘Eat the Week’ in 2015 and will be launching a series of cookery classes in 2019. www.AnnaBarnettCooks.com Instagram: AnnaBarnettCooks

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