Quick & Easy

Jerusalem artichoke soup with caramelised onion and artichoke crisps

Warm up with a bowl of this dreamy soup, best served with crusty bread.
jerusalem artichoke with caramelised onion and artichoke crisps


Caramelised onion
Artichoke crisps


1.Combine juice and the water in large bowl. Peel and coarsely chop artichokes; place in acidulated water.
2.Heat oil in large saucepan; cook onion and garlic, stirring, until onion softens. Add drained artichokes, potato and stock; bring to a boil. Reduce heat; simmer, covered, about 20 minutes or until potato is tender. Cool 15 minutes.
3.Meanwhile, make caramelised onion. Melt butter in medium saucepan; cook onion over medium heat, stirring, about 10 minutes or until soft. Add sugar and vinegar; cook, stirring, about 10 minutes or until caramelised.
4.To make artichoke crisps, preheat oven to 200°C (180°C fan-forced). Combine ingredients in medium bowl; place artichoke, in single layer, on wire rack set over baking dish. Roast, uncovered, about 20 minutes or until crisp.
5.Blend or process soup, in batches, until smooth. Reheat soup in same pan.
6.Serve bowls of soup topped with onion then crisps.

Acidulated water is cold water into which white vinegar or lemon juice or pulp has been added, at about a proportion of 1 tablespoon per litre of water, to prevent the cut surfaces of foods, such as apples or artichokes, from discolouring.


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