Saturday, 18 April 2009
Jerusalem Artichoke and Carrot Soup
Debbie made the soup, I Polloked it up!
Here's a soup that our friend Debbie made. It's simple but delicious...
1 onion chopped and fried in olive oil. Then add equal amounts of peeled and diced carrots and Jerusalem artichokes, fry a little more and then cover with water and boil until the veg is soft and mushable, then mush it. Add more water to gain your preferred viscocity, bring back to the boil, and serve.
I added drizzles of pistachio oil, to bring out the nuttiness of the Jerusalem artichokes, a little cream, to add a little richness, and a good grind of black pepper, for spice. It all looked very Jackson Pollock.
Jerusalem artichokes are called topinambours in France. They have a bit of a reputation as poor people's food here, as it was all that was available abundantly during the winter months of the war, so older people tend to shun them. They also have a reputation for causing flatulence! (Although we've never noticed the effect.) So another name for this picture is "Art for Fart's Sake"!