Description
Jamie Oliver’s jerusalem artichoke soup brings rustic comfort from Italian kitchens to your table. Creamy, earthy flavors blend seamlessly with fragrant herbs, offering you a warm embrace of seasonal ingredients.
Ingredients
Scale
- 2 lbs (907 g) jerusalem artichokes, peeled and washed
- 5 cups (1.2 l) water or vegetable broth
- 1 leek (white and light green parts), washed and finely chopped
- 0.5 cup (120 g) white onion, finely chopped
- 5 tbsps (75 ml) olive oil
- 1 tsp sea salt
- 8 to 12 fresh sage leaves
Instructions
- Sauté Base: In a large soup pot, heat olive oil over medium flame. Gently sweat leeks and onions until translucent and softened, releasing their aromatic essence, approximately 4-5 minutes.
- Artichoke Infusion: Add Jerusalem artichokes to the pot, pour in water, and season with salt. Bring the liquid to a vigorous boil, then immediately reduce to a gentle simmer. Cover and allow vegetables to tenderize, transforming into a silky mixture for about 25-35 minutes.
- Puree Method: Remove pot from heat and let cool momentarily. Carefully transfer soup to a blender, processing until achieving a luxuriously smooth consistency. Taste and refine seasoning, adjusting salt levels to enhance flavor profile.
- Sage Garnish: While soup rests, create crisp sage leaves by heating olive oil in a small skillet. Gently fry sage leaves until they become delicate, golden-brown fragments in approximately 1-2 minutes. Drain leaves on paper towel to ensure maximum crispness.
- Finishing Touch: Warm the blended soup gently, then ladle into serving bowls. Crown each portion with the fragrant, crispy sage leaves, creating a visually stunning and aromatic culinary presentation.
Notes
- Artichoke Selection: Choose firm, smooth-skinned Jerusalem artichokes without blemishes or soft spots for the best flavor and texture.
- Cooking Time Watch: Simmer artichokes carefully, checking tenderness around 25 minutes to prevent overcooking and maintain delicate consistency.
- Blending Safety: Allow soup to cool slightly before blending to prevent hot liquid splatter and potential kitchen accidents.
- Sage Crisp Technique: Fry sage leaves quickly over medium heat, removing them the moment they turn crisp to avoid burning and bitter flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: UK
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg