Jerusalem Artichoke Soup
- 1 kg Jerusalem artichokes peeled and cut into 4 cm pieces
- 960 ml boiling water
- 2 echalion shallots finely sliced (or 4 shallots)
- 2 tsp bouillon
- 3 tbsp olive or rice bran oil
- 2 cloves garlic peeled
- 2 cm parsnips peel and cut into 2pieces
- 1 tbsp coconut yogurt sea salt & white pepper if needed
- 2 parsnips peeled with vegetable peeler
- 300 ml sunflower oil for frying
- Heat the oil in a heavy saucepan and sauté the finely sliced shallots until translucent.
- Add the garlic and sauté for one more minute continually stirring (be careful not to burn the garlic).
- Add the Jerusalem artichokes and parsnips, and sauté for a few minutes over a gentle heat.
- Add the stock gradually. You may not need all of it, as Jerusalem artichokes are very watery when cooked. Bring to the boil.
- Season with salt and pepper, cover and cook for 30 minutes over a low heat until the artichokes and parsnips are very tender.
- Purée the soup in a food processor or using a hand stick blender. Better yet, it is best to put through a blender so that you can gauge the amount of liquid required. If using a hand blender, pour out some liquid first (it’s easier to add liquid then to remove it later).
- Add the coconut yogurt (if needed), taste and adjust the seasoning.
- Remove the skin of the parsnips, discard, then continue peeling the parsnips so you get strips of the length of parsnip.
- Pre-heat the sunflower in a medium deep saucepan. You will need to fill the saucepan half-way with oil. In batches, drop in a handful of the thinly sliced parsnips, and as soon as the vegetable crisp starts to change colour, remove from the hot oil using a slotted metal spoon. Place on kitchen paper and sprinkle with some sea salt, and repeat with the remaining batches.
- Garnish the soup with the parsnip crisps.