Along the Grapevine

Jerusalem Artichoke and Fennel Soup

9 Comments

100_0653In the midst of dehydrating jerusalem artichokes, I decided to put a few fresh ones aside to make a soup. I also have an abundance of fennel in the garden, so the two ingredients seemed to make sense.

Just remember that if you are not accustomed to eating the artichokes, go easy at first. It is because of the inulin that some people have difficulty with them, but I read that if you cook them at a low temperature, it makes them more digestible. I don’t want to put you off – just want to be cautious.

My recipes are usually just a suggestion for how to use the not-so-familiar ingredients. There is no reason you can’t substitute whatever other than the main ingredient. If you don’t have fennel, celery, celeriac, turnip etc. would all work well.

Jerusalem Artichoke Fennel Soup Recipe

1 lb. (2 cups) chopped jerusalem artichokes

1 large potato, chopped

oil for frying

1 small fennel bulb, finely chopped

1 onion, finely chopped

1 garlic clove, minced

salt and pepper to taste

2 cups stock (recipe follows or use your own)

1 cup milk (I used almond, but any milk or even cream would work)

juice of 1 lemon or lime

Method

Boil the artichokes and potato in the stock until tender. Blend, roughly if you prefer. Fry the onion, garlic and fennel. When they are cooked, but not browned, add the vegetables in their stock along with salt and pepper to taste. Simmer for about 15 minutes. Add the milk and heat through. Just before serving, add the juice.

For the stock

A bouquet of fennel greens, stems and flowers. Put them in a pan with 2 cups of water, bring to a boil and cover, then simmer for about 15 minutes. Strain.

100_0652

Note: I prefer soups not to be over blended, so I blended the potato and artichokes separate. The fennel and onion I just chopped finely enough for soup. If you like a velvety consistency, you can cook and emulsify everything together.

Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

9 thoughts on “Jerusalem Artichoke and Fennel Soup

  1. That sounds so tasty – just right for autumn. Mmmm.

    Like

  2. Pingback: Jamie Oliver’s sautéed jerusalem artichokes with garlic & bay leaves | JJASON What's in Season

  3. I’m sharing this with my local food provider to share with others, great use of the Jerusalem Artichoke!

    Like

  4. Heya i’m for the first time here. I came across this board and I find It really useful & it helped me out much.
    I hope to give something back and aid others like you aided
    me.

    Like

  5. Pingback: Potato, Leek and Jerusalem Artichoke Soup | Along the Grapevine

  6. Pingback: Sunchoke Lemon Pesto | Along the Grapevine

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