Thursday, December 30, 2010

Jerusalem Artichoke Soup

A few months ago my husband made his second trip to Finland for business.
While he was there this last time his colleague made him a home cooked
meal which included Jerusalem Artichoke Soup. Jim said the soup was
excellent and had Mika write down the recipe for us so we could make it
when he got home.

We looked for Jerusalem Artichokes at the market the last two times
we went but we had no luck finding them. Then this past week, while on
vacation, our friends James and Marsha sent us a text message saying
that their Aunt had some Jerusalem Artichokes and they were bringing
them home to us - yipee!

Jim made the soup last night and it was very good!
Here is his colleague's recipe.

Mika's Jerusalem Artichoke Soup with Herb Oil

1kg Jerusalem Artichoke
1/2-1 cup white wine
1/2-1 cup heavy cream
some cooking liquid from artichokes

Clean artichokes and cook in salt water (a lot of liquid) until soft

Take 1 cup of cooking liquid and set aside.

Drain artichokes

Peel the skin off of the artichokes.

Mash coarsely by hand (you can use a potato masher)

Add first 1/2 cup white wine and 1/2 cup cooking liquid

Add salt if needed

Mix and cook couple of minutes in low heat

Add 1/2 cup heavy cream

Mix, If too thick add another 1/2 cup of the cream, cooking liquid, and white wine
but only if needed.

Keep warm

Herb oil sauce:
Olive oil so much that you are able to make thick, runny sauce
Fresh coriander leaves (handful)
Fresh basil leaves (handful)
Fresh parsley (handful)
Salt (just a pinch)
Ground Black pepper (just a pinch)

Use kitchen blender to make the sauce

Add soup to bowls, drizzle 1/2-1 table spoon of herb oil sauce on top of the soup

Save rest of the herb oil and use it for garlic bread.

Thanks to Mika, Marsha and Jim here is the Jerusalem Artichoke Soup.


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