Sunday, 7 December 2014

For starters: Jerusalem Artichoke Veloute

I once had a Jerusalem Artichoke veloute, around 5 years ago, at a restaurant off Goodge Street. Sadly, I can't remember the restaurant, let alone get a copy of their recipe, but the memory of this incredible soup stayed with me. Only recently have I actually tried to recreate it. Luckily, I practically stumbled upon the Jersalem artichokes by accident in the Parliament Hill farmer's market, and remembered that I had already made a deliciously rich poussin stock - perfect. 

Recipe (enough for 4-5 bowls)
20g butter
1 red onion
600g Jerusalem artichoke
400ml Really good stock
200ml milk
3 tablespoons of cream
Black pepper
Small squeeze of lemon

To garnish:
Olive oil infused with lemon peel and garlic
A pinch of paprika

Finely dice your onion. Peel and dice the Jerusalem artichoke leaving the pieces in lemony water so they don't turn brown

in a thick based sauce pan melt the butter and sweat the onions for 5 minutes. Add the Jerusalem artichoke and sweat for a further 5 minutes. Add two ladles of stock and boil over a low heat, covered for 10 minutes, check and add more stock and boil for a further 10 minutes or until soft and mushy

Blend with a hand held blender and then sieve until velvety and smooth, I discard the bits that don't go through the sieve after I have had a really good go at it and blended the most stubborn bits again. 

Return the purée to the saucepan with the rest of the stock, pepper, milk and cream. Season with salt,  to taste, and bring to the boil. Reduce the soup to the consistency you like, whisking all the time to get a frothy texture

Ladle into soup bowls, drizzle with the oil and pinch of paprika. Ta da!