Pretty much exactly this time last year, Maiju and myself were at a wedding where we were served this soup. And from that moment it’s been on my list of things to try.
At the wedding it was topped with black truffle, but as that’s a) very difficult to get hold of here and b) *quite* expensive I included a different idea: a fresh parsley oil and cream. If truffles are too pricey for you (like me) and herb oil doesn’t take your fancy then (glutenfree) croutons, or whatever else would be lovely, I’m sure.
Great wedding by the way. Food: awesome. Location: old university school of economics building in the heart of Helsinki’s old financial district/presidential area. Festivities: dancing, eating great food and sauna. Yes you have sauna at wedding in Finland sometimes. I still smile at the thought of one of the foreign women there laughing nervously as there were a load of naked men running around. That could’ve been me 10 years ago – times change.
- 500g Jerusalem artichokes
- 1 lemon
- 1 large white onion
- 3 cloves of garlic
- 1L vegetable stock
- 50g butter
- salt and black pepper
- a bunch of fresh parsley
- olive oil
- a couple of table spoons of fresh cream
Serves 2 as a main, 4 as a starter, though would scale up quite easily I’m sure
- Pop a soup pot on a medium high heat, melt the butter in it and saute the onions (roughly diced) in the butter with some salt, until softened.
- Meanwhile scrub and dice the artichokes and add to the pot, with some salt and black pepper when the onions are ready. Even if they look a bit rough, apparently you’re not supposed to peel them btw – as that’s where the flavour is, near the skin.
- Saute the artichokes for a bit so they get a bit of colour. Add the garlic (roughly sliced).
- Once the garlic has had a moment to soften add the zest from the lemon and cover with the stock.
- Leave to simmer for enough time for the artichokes to fully soften – this took me about 45mins.
- Take off the heat to cool a little. So you can blend the soup until smooth and silky.
- Stir through the juice of half your lemon.
- Taste and adjust seasoning.
- To serve, roughly chop and then grind the parsley to a smooth paste in a mortar and pestle with a pinch of salt (the salt helps to break the herb down). Combine with a little oil until loose but still vibrant green and intensely flavoured. Server in a nice bowl with a swirl each of creme and herb oil on top.