Jerusalem Artichoke Soup With Lemon And Saffron Recipes

Steps:

• Heat the olive oil in a soup pot over medium heat. Add the leek and onion and sauté until softened, about 5 minutes. Add the Jerusalem artichokes, water and salt and bring to a boil. Decrease the heat, cover and simmer until the artichokes are tender, about 30 minutes.
• Remove from the heat and let cool. Transfer the mixture to a blender and process until smooth. Taste and adjust the seasonings if necessary. Gently reheat before serving.
• To crisp the sage leaves, heat the olive oil in a small sauté pan over medium heat. Add the sage leaves and sauté until just crisp, about 2 minutes. Drain on paper towels. Garnish each serving with a couple of the sage leaves.

Steps:

• I brought a handful of Jerusalem Artichokes home from the market, washed and roasted them (skin and all) in the oven with a simple drizzle of olive oil, sea salt, and pepper. I cooked them all the way through as I would a baked potato. I tried roasting them a second time replacing the olive oil with hazelnut oil for even tastier results. Now, the vegetable risks to take over my produce life as I know it! I cut some into thin rounds, fried them and sprinkled them over an arugula salad. Delicious. I thought I had reached my peak with these preparations until I tasted this soup...The combination of roasting and stewing them yields a complex flavor.
• Preheat the oven to 450 degrees F.
• Place 1/2 the Jerusalem artichokes on a baking sheet. Drizzle them with 1 1/2 tablespoons olive oil and sprinkle with salt and pepper. Place the tray in the center of the oven and cook until they are completely yielding when pierced with the tip of a knife, 30 to 45 minutes.
• Meanwhile, slice the rest of the Jerusalem artichokes in 1/2-inch thick slices. Heat a medium pot and add the remaining 1 1/2 tablespoons olive oil. Add the onion and garlic and season with salt and pepper. Cook for 5 minutes. Add the thyme and the Jerusalem artichokes slices and stir to blend the ingredients. Check the seasoning. Cook for 5 to 10 minutes and add 4 cups water.
• Cook until the Jerusalem artichokes are completely tender, 25 to 30 minutes. If the liquid reduces too much during this cooking time, add the remaining 1 cup water. Remove the roasted ones from the oven, quarter them and add them directly to the soup mixture. Taste for seasoning.
• Remove the thyme from the pot. Add the cream. Puree the soup in small batches in the blender (or a hand blender) until smooth. For a more "rustic" texture, puree only 1/2 and leaving the other 1/2 "chunky." Serve with crusty sourdough or a seeded bread to bring out the naturally nutty flavor of the soup.
• Serving suggestion: Crusty sourdough bread or seeded bread.

Steps:

• Brush and scrub Jerusalem artichokes under cold running water. Cut them into 1/4inch slices and toss with lemon juice. Melt butter in a 4quart nonreactive saucepan. Add leek, carrot and Jerusalem artichokes with the lemon juice. Cover and cook over gentle heat for 20 minutes. Add 2 1/2 cups stock or water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer for another 25 minutes. When cooked, remove from the heat and puree the soup with an additional 1/2 cup stock, or water and cream. Pass puree through a drum sieve. Return soup to a clean saucepan and reheat.
• Ladle soup into warm soup bowls and dust each portion with fresh grated nutmeg.

Steps:

• Using a heavy casserole, sweat the onions in the olive oil over low heat, covered, about 20 minutes. Uncover, add the garlic and artichokes and increase heat. Continue sauteeing for a few more minutes.
• Add the chicken broth, and salt and pepper to taste. Bring to a boil, and cover. Simmer for 30 minutes.
• Meanwhile, using a spice grinder, grind the almonds, and mix with water. Whisk mixture into the soup with the saffron strands and the lemon juice. Reheat, sprinkle with parsley and serve.

Steps:

• Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
• Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
• Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.
• * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Steps:

• Using a heavy casserole with a cover, saute the onions in the olive oil over low heat, covered, about 20 minutes. Uncover, add garlic and the artichokes, and increase heat. Continue to saute for a few more minutes. Add the chicken broth and salt and pepper, to taste. Bring to a boil and simmer, covered, for 30 minutes. Grind the almonds in a spice grinder and mix with the water. Whisk the mixture into the soup along with with saffron strands and the lemon juice. Reheat, sprinkle parsley on top, and serve.

Steps:

• Bring 8 cups broth to boil in large saucepan. Peel Jerusalem artichokes and cut into 1/3-inch thick pieces. Add to broth. Add potatoes, leeks, garlic, savory and ginger. Cover pan and simmer until vegetables are very soft, about 25 minutes. Remove from heat. Stir in marjoram; cool about 20 minutes.
• Working in batches, purée soup in blender until smooth. Return to same saucepan. Bring soup to simmer. Add cream. Season with salt and pepper. Simmer 5 minutes to blend flavors, thinning with more chicken broth if soup is too thick. (Can be made 1 day ahead. Cover and keep refrigerated. Rewarm soup over medium-low heat before continuing.) Ladle soup into bowls; sprinkle with green onion and serve.

Steps:

• Heat the butter in a large saucepan. Fry the onions and artichokes for 10 mins or until the onions are cooked and the artichokes have softened. Add the stock and bring to the boil, then reduce the heat to a simmer, cooking for 15-20 mins until the artichokes are very tender.
• Tip everything into a food processor with the cream and purée until smooth. Season with the truffle oil and some salt.Transfer to a saucepan to keep warm (or reheat later when needed).
• Heat the olive oil in a non-stick frying pan over a medium heat. Add the shredded goose and slowly fry until crispy and golden.
• Ladle the soup into bowls and top with a drizzle more truffle oil and the crispy goose, if you like.

Steps:

• Melt the butter in a large saucepan and saute the onion and garlic until softened, stirring occasionally.
• Add the Jerusalem artichokes, coating with the butter/onion mixture. Cover the pan with the lid and cook gently on medium-low for about 10-15 minutes.
• Next pour in the stock and milk. Cover again and simmer for 10 minutes.
• Use an immersion blender to puree the soup until smooth.
• Add half the heavy cream and season soup with salt and pepper. Reheat gently.
• Lightly whip the remaining heavy cream and the saffron powder together.
• Ladle the soup into individual bowls and garnish each serving with a spoonful of the saffron cream.
• Garnish the soup with fresh chives.
• Serve immediately.