J-choke soup 2

I already posted a Jerusalem artichoke soup recipe. It’s an absolute classic, no wonder it crops up in restaurants this time of year as a substantial starter or a warming amuse bouche.

But I am back to offer you more! For I have been fiddling around and I have made a thing that I call “J-choke soup 2”. Because I’m hip. You could also call it “Jerusalem artichoke and ginger soup”, if you’re a complete square.

Anyway, enjoy! I like inventing.

J-choke soup 2
Makes 4 small bowls, or 2 big bowls

5-6 Jerusalem artichokes
2 cloves garlic, roughly chopped
1 medium onion, chopped
1 stick celery, chopped
1 inch fresh ginger, chopped
½ stick lemongrass
1 pint chicken or vegetable stock
salt and pepper
  1. Peel your artichokes. This can be a fun game in itself if you have the really knobbly ones! Roughly chop them
  2. Sauté the onion and celery in butter for a few minutes, then add the artichokes, garlic, lemongrass and ginger and sauté for a few minutes more
  3. Pour in the stock, season with salt and pepper, and leave to simmer covered for 30 minutes or until the artichokes totally fall apart when you prod them
  4. Remove the lemongrass, blend the soup smooth, you’re done!

The magic is in the ginger and lemongrass, of course. I’d have never thought of adding those typically oriental flavours to something as earthily English as Jerusalem artichokes. And I didn’t. Maureen did. Hail to the chief!

PS – this variant seems to have also banished the unfortunate gaseous effects of J-chokes. I won’t swear to it: further experiments are required, but it seems promising. Could it be the ginger?

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