I have for you a soup that truly reflects this time of the year. Earthy, woodsy, deeply rich flavours speak for themselves. Before making this soup, I hadn’t eaten Jerusalem artichokes for years. I remember a time when Jerusalem artichoke puree came with everything, I think around the same time as celeriac became a big deal. They both have a distinctive aroma reminiscent of celery but their taste is much more subtle.
When making this soup, after I had sautéed the ingredients together along with lots of fresh rosemary and Marsala wine, I decided that this collection of vegetables would also make a fitting filling for ravioli, a topping for pasta- including a lasagne -or you could stir it through a risotto. Meat lovers might also like to use it as a sauce to go with roasted or pan fried chicken along with a dollop of creme fraiche and more Marsala.
Soup features on most days for my lunch, not only because it’s filling but also it’s a suitable way to use up any vegetables in the same way as smoothies are the best way to use up tired pieces of fruit. And it’s January which means that half of Britain is on a diet and although I don’t diet, I do like to watch what I eat which brings me back to soup. It’s quick to make too, especially if you use a Froothie. This is a blender that whizzes and heats your soup to the perfect temperature within seven minutes. All I did was cook off my soup base first for 15 minutes.
So if you have any spare post Christmas packets of vacuum packed chestnuts knocking about, a few wrinkly mushrooms and an impulse buy punnet of Jerusalem artichokes then this is the dish for you.
You also might be interested in finding out more about what us Brits manage to consume on a daily basis. Quandoo have a real time infographic which shows you what we like to eat and drink most as a nation. More wine than beer, a crazy amount of tea and milk and crates full of potatoes. I wonder how we compare to other European nations? I have a feeling that France would make us all look “pas cool”. Why not pop over to their site to see it for yourselves?
I am linking up to the following challenges this month:
I received my Froothie Optimum 9400 blender for review purposes but all views expressed here are my own. If you buy a Froothie Optimum 9400 blender by clicking on my banner it will earn me a small commission via the affiliate links widget on my sidebar.
*Collaborative post in association with Quandoo*
Jerusalem artichoke chestnut & mushroom soup
- 2 tbsp Olive oil
- 2 medium Onions peeled and sliced
- 500 g Jerusalem artichokes peeled and sliced thinly
- 120 g Vacuum packed chestnuts sliced. Use the rest of the packet for garnish,
- 150 g Chestnut mushrooms sliced. Keep a few back for garnish
- 2 tbsp Rosemary chopped
- Salt & pepper
- 50 ml Marsala wine
- 500-600 ml Warm vegetable stock
- Olive oil or cream to garnish
Pour the olive oil into a large saucepan and fry off the onions, artichokes, chestnuts, mushrooms, salt, pepper and rosemary over a medium heat until all the vegetables are soft which will take around 15 minutes. Cover the pan with a lid to do this,
Remove the lid, turn up the heat and pour in the Marsala. Continue to cook for a couple of minutes until the Marsala has reduced and almost evaporated,
At this point either transfer the vegetables to your Froothie and add in the vegetable stock, blend for 7 minutes, or continue to cook the soup in the saucepan for a further 10 minutes before blending,
f you are adding cream or milk, do so at this point and check the seasoning,
Serve and garnish with some sautéed mushrooms and chestnuts and a splash of olive oil or cream (optional).