Jan. 9, 2011 at 9:47pm View comments
Mushroom artichoke marsala and Ottolenghi’s Jerusalem artichoke and rocket soup, which, incredible.  Jerusalem artichoke and rocket soup   Ingredients 400 g Jerusalem artichokes 45 g rocket, roughly chopped, plus extra for garnish 1 L chicken or vegetable stock 10 cloves garlic, crushed 6 scallions 1 egg 350 g Greek yogurt salt and pepper Directions Peel the artichokes with a potato peeler, wash, and cut into irregular 1 cm dice. Put in a large saucepan with rocket, stock, garlic, and a couple pinches of salt. Bring to a boil and simmer lightly for 25 min until artichokes are tender; test one with a knife to make sure it’s totally soft. While the soup is cooking, cut the spring onions in half lengthways and then cut across these lenghts into slall dice. Set aside. Break the egg into a large mixing bowl and whisk well with the yogurt. When you are ready to serve the soup, reheat it to boiling point. Take a ladleful of hot soup and add it to the yogurt mix, stirring constantly. Repeat a few times, using about half the soup. You need to bring up the temperature of the yogurt. Now pour the warm yogurt into the soup pan, whisking constantly. Bring back to a very(!) gentle boil and leave there for a minute or two. Taste and season with plenty of salt and pepper. Stir in the spring onions and serve garnished with rocket.

Mushroom artichoke marsala and Ottolenghi’s Jerusalem artichoke and rocket soup, which, incredible.

 Jerusalem artichoke and rocket soup

 

Ingredients

  1. 400 g Jerusalem artichokes
  2. 45 g rocket, roughly chopped, plus extra for garnish
  3. 1 L chicken or vegetable stock
  4. 10 cloves garlic, crushed
  5. 6 scallions
  6. 1 egg
  7. 350 g Greek yogurt
  8. salt and pepper

Directions

  1. Peel the artichokes with a potato peeler, wash, and cut into irregular 1 cm dice. Put in a large saucepan with rocket, stock, garlic, and a couple pinches of salt. Bring to a boil and simmer lightly for 25 min until artichokes are tender; test one with a knife to make sure it’s totally soft.
  2. While the soup is cooking, cut the spring onions in half lengthways and then cut across these lenghts into slall dice. Set aside. Break the egg into a large mixing bowl and whisk well with the yogurt.
  3. When you are ready to serve the soup, reheat it to boiling point. Take a ladleful of hot soup and add it to the yogurt mix, stirring constantly. Repeat a few times, using about half the soup. You need to bring up the temperature of the yogurt. Now pour the warm yogurt into the soup pan, whisking constantly. Bring back to a very(!) gentle boil and leave there for a minute or two.
  4. Taste and season with plenty of salt and pepper. Stir in the spring onions and serve garnished with rocket.
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