Jerusalem artichokes are in fact no realtion to the artichoke. Originally from North America the Jerusalem Artichoke, or Sunchoke, is related to the daisy and sunflower with a yellow daisy like flower of it’s own. The edible part, the root, is a brown knobbly tuber with a white flesh. It looks like root ginger but is more similar to potato. Jerusalem Artichokes contain no startch so their carbohydrates are tolerated by diabetics.
This soup made with Jerusalem Artichokes is delicious and creamy. I have served mine with crisp pancetta and a swirls of cream, but if you want to make a vegan version simply omit these and use vegetable stock.
500g Jerusalem Artichokes, peeled
1 onion, chopped
2 cloves garlic, chopped
1 cellery stalk, chopped
1 potato, peeled and chopped
750 mls chicken or vegetable stock
salt and pepper
Heat a little oil in a pot before adding the onion, garlic and cellery. Cook, stirring often for 5 minutes. Don’t allow the onion to brown. Add in the artichokes, potato and stock. Simmer for aprox. 45 minutes, till the artichokes and potato are soft. Season to taste and then puree.
To serve I swirled in a drizzle of cream, garnished with chopped chives and crispy pancetta.