Рецепт Market Matters- Jerusalem Artichoke Soup
I made a terrific Jerusalem Artichoke Soup with Garlic and Bacon today. Typically this tuber is at the peek of season between October and March. But this is California and we are blessed with seasonal vegetables that often stretch their season out an obscenely long time. I was pleased to see large piles of them still hanging out at the Hollywood Farmers Market today. I thought I better bring some to this blog while they’re still available.
Jerusalem artichokes are nothing like the big green globes that are just starting their season in California right now. They also have nothing to do with Jerusalem. Marketing geniuses have tried to make them more enticing by labeling them Sunchokes. But that’s an equally misguided moniker because Jerusalem Artichokes (Sunchokes) grow underground, never seeing the light of day until they land on the sunny sidewalks of Los Angeles.
One look at them gives away their underworld origins. With their funny shape, nubbly skin, and buff brown color they look nothing like the green globed thistles they seem to have been named after. Well no bother, because they’re very versatile and completely delicious. You’ll love them roasted (try walnut oil) because they cook up meaty– a bit like potatoes nutty cousins. They fry beautifully and you can even eat them raw– they have a sweet crunchiness a lot like like jicama. Try them in a slaw and see them swoon.
Jerusalem artichokes are native to North America and are known to botanists as Helianthus tuberosus. They are the tubers of a type of perennial aster that looks like a small sunflower.
Not only are Jerusalem artichokes a versatile ingredient, but they are easy to work with too. They need no peeling, just a good scrub with a stiff vegetable brush. Unlike potatoes, they don’t depend on butter and sour cream to impart them with deep flavor or richness. If you don’t believe me taste this soup. Just one taste though, the rest is for me. GREG
Ingredients
- 2 tablespoon unsalted butter
- 3 slice extra thick bacon
- 1 large onion peeled, trimmed, and thinnly sliced
- 1 medium fennel bulb thinly sliced
- 1 medium leek white and light green parts only, halved lengthwise, washed, and thinly sliced
- 1 celery stalk peeled, trimmed, and thinly sliced
- 3 clove garlic peeled and chopped
- 1 ½ pound Jerusalem artichokes (sunchokes) scrubbed and cut into ¼-inch-thick slices
- ½ teaspoon dried sage leaves crumbled
- ½ teaspoon dried thyme leaves
- 1 bay leaf
- 2 quart chicken stock
- 1 medium potato peeled and chopped
- 1 cup water or as needed, optional
Directions
Melt the butter in a Dutch oven over medium heat. Add the bacon and cook, turninging occasionally, until it begins to crisp, about 8 minutes. Add the onion, fennel, leeks, celery, garlic, sage, thyme, bay leaf, ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally for 5 minutes. Add the Jerusalem artichokes and cook for 15 to 20 minutes more, stirring occasionally.
Pour in the stock, add the potatoes and the remaining 1 teaspoons salt, and bring the mixture to the boil. Lower the heat to a simmer and cook, uncovered, about 30 minutes. Remove the bay leaf and discard it. Remove the bacon and roughly chop it; set it aside until serving time.
Using a blender, hand-held immersion blender, or a food processor, and working in batches, puree the soup until it is very smooth. You may need to add a bit of water to achieve desired consistency. Adjust seasoning as needed.
Rewarm the soup and ladle the soup into warm bowls. Top each serving with some of the reserved bacon.