Sophies Foodie Files

Mostly healthy & tasty colourful cooking with Sophie's twist!

Jerusalem artichokes & fennel soup

on 22/11/2008

Yum!

I needed a comforting soup today. Why? because it was snowing outside, oh yes, indeed! Snowing in Brussels! It was also cold. I was looking what I had in the fridge.
So, from the leftovers I made this soup.
For about 8 persons
Recipe:
Ingredients:
1 large fennel bulb, cleaned & the hard rough bit at the bottom, cut out
1 large white onion, peeled & finely sliced
900 gr. Jerusalem artichokes, weight with skin on, peeled, cut in chunks & put in acid water
1 potato, peeled, washed & cut in chunks
1 litre of gluten-free vegetable stock
Olive oil
Sea salt
Black Pepper
Method:
1. Take a large cooking pot or a fast cooking pot. Heat up to a high heat.
2.When the pot is hot, put 2 or 3 tablespoons of Olive oil in the hot-pot.
3. Add the sliced onion. Stir well. Fry for about a few minutes until nearly golden.
4. Add the sliced fennel to the pot. Stir well with the onion. Fry for about 10 minutes until slightly browned.
5. After 10 minutes, add the Jerusalem artichokes & the stock.
6. I use my fast cooking pot, so I put the special lid on. In that pot, it takes 10 minutes & the soup will be ready.
7. I never make my soups the other way.
8. But if you do not have a fast cooking pot, cook the soup until all the vegetables are tender.
9. Put the soup in the blender to make it smooth.
10. This soup tastes delicious & is a reasonable thick soup.
I eat it with some crusty bread on the side!
Enjoy!
You might like:
1. Jerusalem artichokes with garlic, bay leaf & bacon
2. Corn & fennel soup with a touch of lemon served with Parmesan thyme crisps
3. Delia’s Jerusalem artichokes & carrot soup
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41 responses to “Jerusalem artichokes & fennel soup

  1. This soup looks lovely! I’ve recently discovered the sunchokes and it’s now one of my favorite ingredients.

  2. Your soup looks wonderful! I’d love to give this a try.

  3. These artichokes are a favorite of mine. One variety grows wild here in New England, and I can never seem to get enough!

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    Right up my alley: creamy and a great flavour paring!

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  29. […] to serve: baked potato wedges Method: 1. Preheat the oven to 200°C ( 392 F ) for 10 minutes. 2. Take 2 large oven roasting tins & divide the fennel pieces all over them in 1 layer. Arrange the orange segments, their juice & the olives between the fennel pieces. 3. Add a few drizzles of the fruity EVOO all over the 2 dishes. Divide the 150 ml of the Pastis over the 2 dishes. With your hands mingle everything together. Season the chicken pieces on both sides with the sea salt flakes & grinds of fresh black pepper & snuggle them on top or between the fennel pieces. Top the dishes with the fennel fronds. 4. Place into the center of the preheated oven & bake for about 30 to 35 minutes until everything is roasted & ready & until the chicken is moist & cooked trough. 5. When the 2 dishes are ready, turn the oven off & let the dishes sit in there for about 5 minutes to let the chicken rest. 6. Serve at once with some baked potato wedges. Enjoy!! Don't you want to dig in, instantly??? If you liked this post, SUBSCRIBE to Sophies Foodie Files: It is free!  RSS – Posts You might like: 1. Grilled marinated pork served with oven roasted potatoes & braised fennel with Pastis 2. Fennel & tomato soup with haloumi croutons 3. Fennel & corn soup with a touch of lemon served with parmesan thyme crisps 4. Jerusalem artichokes & fennel soup […]

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