Jerusalem artichokes, also called sunchokes, are the tubers of a variety of sunflower and taste a little like an artichoke. The brown outer skin hides a crisp white inside that tastes sweet and nutty. After peeling, it can be a bit tricky, but well worth the effort, it can be used raw in salads, cooked with potatoes and other winter root vegetables and made into mash or thick creamy soup, or used in gratins. It is originally from America but has been known in Europe since 1600th century. They should be kept in the refrigerator in a plastic bag and can keep for a month. The season in Denmark is from September to April.
Jerusalem Artichoke Soup
10 oz./300 g Jerusalem Artichokes, peeled and cut in cubes
10 oz./300 g potatoes, peeled and cut in cubes
2 large onions cut in wedges
2 cloves garlic
2 tbsp. olive oil
1 qt./liter chicken stock
½ cup heavy cream
1 tsk salt and fresh ground pepper
Garnish: a good olive oil
To make soup, place artichoke, potato, onion and garlic in a large pot and sauté 2 minutes over medium heat. Add stock, cover, and simmer 15 minutes. Blendes in a food processer. Come soup back into the pot and add cream, salt and pepper.
To serve, divide soup into 4 portions in warm soup bowls. Pour oil over and serve with crusty bread or flutes as an appetizer. If you would like the soup to be a main course, a nice piece of cooked cod can be placed in the middle of the soup and sprinkle with stegt bacons bits around the fisk.