Recipe

Jerusalem artichoke soup with caramelised onion and artichoke crisps

Warm up with a bowl of this dreamy soup, best served with crusty bread.

  • 55 mins cooking
  • Serves 4
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Ingredients

Jerusalem artichoke soup with caramelised onion and artichoke crisps
  • 1 tablespoon lemon juice
  • 1 litre (4 cups) water
  • 10 large jerusalem artichokes (600g)
  • 1 tablespoon olive oil
  • 1 large brown onion (200g), chopped coarsely
  • 4 clove garlic, crushed
  • 2 medium potatoes (400g), chopped coarsely
  • 1 litre (4 cups) chicken stock
Caramelised onion
  • 25 gram butter
  • 2 large brown onions (400g), sliced thinly
  • 2 teaspoon brown sugar
  • 1 tablespoon balsamic vinegar
Artichoke crisps
  • 4 medium jerusalem artichokes (240g), unpeeled, sliced thinly
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Method

Jerusalem artichoke soup with caramelised onion and 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.

Notes

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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