Recipe for Nantwich Jerusalem Artichoke Soup
Ingredients
- 2lbs Jerusalem artichokes
- 1 oz butter
- 1/2 pint milk
- 3 pints stock
- 1and a half oz cornflour
- Seasonings a few celery seeds
Method
Wash and peel the artichokes and drop them at once into cold water to which a little lemon juice has been added.
Bring the stock to boiling point, add the artichokes, the celery seeds (tied in a muslin bag) and the seasonings, boil gently till artichokes are tender. Remove celery seeds then blend the soup.
Return to heat then add the butter and milk.
Mix cornflour to a smooth paste with cold water then add to the soup stirring all the time. Once soup has thickened serve hot.
Notes:
When I lived in Nantwich I was surprised to discover this delightful vegetable. Tasty and nourishing. Can`t be beaten.It was great for this soup.
I have never been able to understand why this vegetable has been so totally ignored.
Wali's site can be seen here
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Comments on Recipe for Nantwich Jerusalem Artichoke Soup
Philip Wagstaff @ 10:52 am
Totally agree with you, they are wonderful roasted with Olive oil and garlic very sweet.Phil
Robert @ 4:39 pm
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I have never been able to understand why this vegetable has been so totally ignored.
***End Quote***
They are also known as "fartichokes" for good reason. Of all the foods that can cause flatulence, this one is by far, to the best of my knowledge, the king. It is because the Jerusalem Artichoke is so full of inulin, higher in percentage than the other flatus inducing foods. Good for diabetics (good for managing blood sugar – inulin is not insulin), but too bad for the world as this would have been a fabulous root crop otherwise.