Jerusalem artichoke soup

“This recipe is part of a more elaborate dish that won us gold at the Gold Medal Plates competition in October 2008. It can be served with my crab cake recipe. This is a fairly easy recipe to execute; you can also take celeriac instead of Jerusalem artichokes. The Jerusalem artichoke is a forgotten vegetable, a bit long to clean but with a very mild taste, and it is good for the intestine.

Degree of difficulty: easy
Number of guests : 4 to 6 people
Preparation time : 1:30 a.m.
Cooking time : 30 minutes or more, depending on how cooked the Jerusalem artichokes

Ingredients :

1 shallot
500g Jerusalem artichokes
40g butter
500ml chicken stock (or vegetable stock)
150 ml 35% cream, or to taste
5ml dried thyme
5ml salt
Pepper and chives

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Preparation :

– Wash, peel and cut the Jerusalem artichokes into cubes (keep them in water with ¼ lemon so that they remain white)

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– Coarsely chop the shallot.

– In a saucepan over medium heat, melt the butter and sweat the Jerusalem artichokes and shallot for about 5 minutes.

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– Add the chicken broth, thyme, salt and pepper, and bring to a boil.

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– Cover and simmer over low heat, gently simmering, for 20 minutes or until the Jerusalem artichokes are cooked. Skim if you want a clear soup.

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– Pour everything into a blender (the chef uses a Thermomix). Blend until smooth. Add cream to taste.

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Assembly :

– Serve with chopped chives, a piece of pan-fried foie gras or lobster, or with crab cake.

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