Monday, May 18, 2015
Just before the season for Jerusalem artichokes (aka Sunchokes) ends, here is a recipe for a soup made from those artichokes. There is probably no simpler, practically, two-ingredient, and at the same time more intriguing soup. Because it is so easy I served it many times to my friends and each time I was asked for the recipe.
The recipe is similar to some Italian recipes for the chestnut soup, where chestnuts are cooked with cream or milk, and turned into a purée. And that is what this sunchokes soups is too. Artichokes are cooked in milk, puréed, decorated, and the soup is ready. The whole taste comes from earthy artichokes, sweet milk and crunchy, aromatics pistachios. The idea could not be simpler and the result more tasty.
1 lb Jerusalem artichokes, peeled, and cut into small cubes,
6 cups whole milk,
salt and pepper to taste,
2 tbsp chopped pistachios,
2 tbsp pistachio oil.
Preparation: 1. In a large heavy duty pot bring to boil a cup of water, then discard it; this is just to prevent milk from burning.
2. Pour in milk in the pot and bring to boil paying attention so it does not overflow.
3. Add chopped artichokes and bring everything to boil. Turn down the heat and cook the soup on a low heat for about 30 minutes, until artichokes are soft. Pay attention so milk does not spill or burn. It may curd though, which is fine.
4. When artichokes are soft season the soup with salt and pepper and blend into puree.
5. Divide the soup among small soup bowls. Drizzle on top with pistachio oil and decorate with pistachios.