My good mates Ross and Maria Kelly brought down from Mount Wilson their first crop of jerusalem artichokes for this year. These aren't really artichokes, but the tubers of a variety of sunflower (Helianthus tuberosus) which while delicious have a tendency to be a windy veg when eaten. Still they are well worth the investigating and when you do you might like to do so via the following soup.
You will need:
jerusalem artichokes
leek
lemon verbena or lemon thyme
vegetable stock
salt
pepper
saffron
ginger
bread
garlic
Take a goodly lot of the tubers. If they are clean and creamy yellow of skin, don't worry about peeling them. If the skin is a firmer brown scrub it off. Slice the artichokes thinly.
Set a handful of thinly sliced leek to saute in a pan with a slosh of olive oil. When slicing the leek reserve some for garnishing.
Shred some sprigs of lemon verbena/lemon thyme, add to the pan and saute a little longer.
Add artichokes and saute a few minutes more.
Pour in enough stock to cover the artichokes plus a couple of cms more. Sprinkle in some salt, pepper and a pinch of saffron threads.
Cook on a gentle boil till the artichokes are quite soft, say 20 minutes.
Puree the contents of the pan.
Slice some garlic into matchsticks.
Slice the bread and lightly toast it. Rub each slice of toast with garlic.
Pour the soup into individual serving bowls, garnish with the reserved leek and the ginger and serve with the toasted bread on the side.
A dollop of yoghurt is superfluous but adds tang.
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