As autumn hits I always feel the urge to make soups and casserole dishes. This year is no exception. This week we’ve had soup, cottage pie and another one-pot wonder with chicken & chorizo. Alas it is not really possible to post the recipes for all of these. Mainly because of the increased challenge the diminishing light is presenting me with – I prefer to post recipes with photos and I prefer to take food photos in natural light. Being at the office all day this presents me with a very narrow window of opportunity, which is only going to get narrower over the coming weeks. However, I did manage to get a shot of my Jerusalem Artichoke soup one afternoon before the light bade us farewell.
Makes 8-10 servings, so plenty for freezing
1½ kg Jerusalem artichokes
1 large sweet or baking potato
2 dessertspoons oil for cooking
1 litre vegetable stock
salt & pepper
1 nutmeg, grated
250 ml cream
4 teaspoons white balsamic vinegar
1-2 packs bacon (optional)
Clean the artichokes and remove the knobbly bits. (I find a scouring sponge is the easiest thing to clean them with). Once clean, cut them into pieces. Peel the potato and cut it into chunks. Wash the leek and slice it and the onion. Heat the oil in a large saucepan and sauté all the vegetables for a few minutes. Add the stock, nutmeg and salt & pepper. Leave the soup to simmer for half an hour or so, until the vegetables are soft. Purée the soup using a blender. Add the cream and vinegar. Season to taste.
Garnish with chopped chives. It also tastes great sprinkled with crispy bacon.
Inspired by a recipe in ‘Geniale Gryderetter og Superbe Super’