Jerusalem artichoke and walnut soup began with a case of mistaken identity. At the market https://cambridgemarkets.com.au , I picked up what I thought was a piece of ginger. James, my fruit and veg man https://www.farmerandson.com.au told me that it was Jerusalem artichoke. Having shied away from cooking them before, I decided to buy a bag. They lingered in the bottom of my fridge for a little while before I pulled them out.
Jerusalem artichokes (Helianthus tuberosus), are a species of sunflower, native to central North America. They’re also known as earth apples, sunroots or sun chokes. Cook them as you would potatoes, by boiling or roasting them. You can also grate them raw into a salad, or pickle them. They’re a good source of fibre. I’m a big fan of soups, so I decided to cook them this way. Many soups start with sautéing an onion in oil or butter, adding a bit of spice, then throwing in the main ingredients with stock. They’re often thickened with potatoes or cream. I like to use nuts instead. Nuts are a good plant-based source of protein and fat, and they give depth to vegetable soups. I used chicken stock, but for a vegetarian option, simply use vegetable stock.
Tell me what you think of the Jerusalem artichoke and walnut soup. I’d also love to know how you cook Jerusalem artichokes! If you like making soups with unusual flavours, you might like to try my roasted beetroot and cinnamon soup: https://atamandastable.com.au/roasted-beetroot-and-cinnamon-soup/
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Jerusalem Artichoke and Walnut Soup
- 1 brown onion, peeled and chopped
- 2 sticks celery, washed and chopped
- 500 g Jerusalem artichokes, washed and chopped no need to peel them
- 1 L chicken or vegetable stock I used chicken stock
- 1/2 cup walnuts
- 3 tbsp olive oil
- 1/2 nutmeg, grated
- salt and pepper
- Warm olive oil in a medium saucepan. Saute onion, celery and garlic with a pinch of salt for 5 to 10 minutes until soft.
- Stir in grated nutmeg and cook another 2 minutes.
- Add Jerusalem artichokes, walnuts and stock and bring to the boil.
- Turn heat down to a simmer and cook for 15 to 20 minutes until the arichokes are soft.
- Remove from heat, allow to cool for 10 minutes, the puree with a handheld blender.
- Season to taste. Garnish with a few chopped walnuts and serve.