|FFWD ~ Jerusalem Artichoke Soup with Parsley Coulis|
This week, our recipe for French Fridays is Jerusalem Artichoke Soup, with Parsley Coulis. Strange as it sounds, just a month ago I was completely unfamiliar with the Jerusalem artichoke...aka sunchokes. I never heard of this very tasty tuber before making the Roasted Jerusalem Artichokes for FF’s last month. I checked many of the markets in my area to no avail. In desperation, I bought several pounds on e-bay. Knowing this soup was on our agenda, I bought extra! I also planned on planting some. Thanks to Teresa of One Wet Foot, I learned that they are a very invasive tuber. Where could I plant them? After giving it some thought, I decided to plant a handful on the edge of the woods that line my yard. The only thing that’s been growing there are weeds. This sunflower like plant should add some lovely color. And the best part, if they take I will be able to make this delicious soup again next year!
The soup calls for about 2 lbs. of Jerusalem artichokes. The prep for the soup is pretty easy. Giving them a good scrub is all you really need to do, however I peeled mine.
I only made some miner changes to this recipe. One was the amount of sunchokes. Instead of 2 pounds, I used 1 pound and 1 pound of potatoes. The recipe then calls for onions, garlic, celery and leeks, to be sautéed in a few tablespoons of butter. After they have softened, add the sunchokes and potatoes, along with the chicken broth. The recipe calls for eight cups, but I like my soup thick so I used six. When the sunchokes and potatoes have softened, the mixture is then pureed into a velvety smooth soup. The flavor was extraordinarily delicious! It makes me wish I had more sunchokes in my pantry! Next year!
Bill and I both enjoyed this steaming bowl of creamy soup on a cool, damp, rainy night here in New Jersey! Happy Friday everyone!
|There is nothing quite as nice on a wet, damp, cold day than a warming bowl of soup|