The one winter vegetable which I absolutely adore is Jerusalem artichokes, which one could mistake as being a root of Ginger; small, bumpy, rough, Jerusalem artichokes are difficult to find in food stores generally confined to food markets or Farmers’ Markets but you can grow your own in early Spring if you so wish.
These delicious winter vegetables are in season from November to the end of February or early March so try to make the most of them. I thoroughly enjoy Jerusalem artichokes served alongside some roast pheasant in December and in January they act as a terrifically tasty detoxing soup rich in potassium and magnesium. Enjoy with a chilled glass of Riesling at the end of a long winter’s day.
– 50g Organic country butter
– 2 Small Shallots (finely sliced)
– 3 Cloves Garlic (crushed)
– 1.2 ML Chicken stock
– 750g Jerusalem artichokes (peeled and chopped)
– 500g Potatoes (peeled and chopped)
– 500g Organic Milk
– 100g Organic Cream
– 1/4 Tsp Freshly ground nutmeg
– 3 Sprigs of thyme (discard the stalks).
– Salt and Pepper.
– 200g Gubbeen Chorizo
– Crème Fraîche
1. Jerusalem artichokes brown quickly when peeling, before you peel the artichokes fill a saucepan of water with the juice of a lemon to prevent the artichokes from browning.
2. Sweat the shallots in the butter, thyme and season with salt and pepper over a gentle heat until soft for 5-7 minutes.
3. Add the garlic, potatoes, Jerusalem artichokes and chicken stock to the saucepan and cook until the vegetables have softened.
4. Warm the milk in another saucepan, pour 3/4 of the milk into the mixture along with the cream, nutmeg and purée.
5. Depending on how smooth you wish to have your soup, pour the remaining milk into the mixture stirring until you achieve your desired consistency.
6. Place a pan on a gentle heat with a drizzle of olive oil, fry your sliced chorizo in the pan for 2 minutes, turning once. Dry the chorizo and serve with the soup and a generous dollop of Crème Fraîche.