BAKED JERUSALEM ARTICHOKES WITH BREAD CRUMBS, THYME AND LEMON
Steps:
- Preheat your oven to 230C/450F.Gas 8. In a bowl mix together your creme fraiche, lemon juice, garlic, half the thyme and most of the Parmesan, and season well to taste. Thin out with around 6 to 8 tablespoons of water and throw in the sliced Jerusalem artichokes. Mix well and place everything in an ovenproof baking dish. Cover with tin foil and bake for 35 minutes.
- Mix the bread crumbs, the remaining thyme and some salt and pepper with a touch of olive oil. Remove the artichokes from the oven, discard the foil and sprinkle the remaining Parmesan over the top. Then sprinkle the flavored bread crumbs over the Parmesan. Use up all the bread crumbs. Bake in the oven for about15 minutes until the bread crumbs are golden. If you're in a pokey pokey kind of mood you can poke the artichokes about a bit so some of the bread crumbs fall underneath them. This makes it look more rustic instead of like a crumble.
JERUSALEM ARTICHOKE SOUP
Provided by Alex Guarnaschelli
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- I brought a handful of Jerusalem Artichokes home from the market, washed and roasted them (skin and all) in the oven with a simple drizzle of olive oil, sea salt, and pepper. I cooked them all the way through as I would a baked potato. I tried roasting them a second time replacing the olive oil with hazelnut oil for even tastier results. Now, the vegetable risks to take over my produce life as I know it! I cut some into thin rounds, fried them and sprinkled them over an arugula salad. Delicious. I thought I had reached my peak with these preparations until I tasted this soup...The combination of roasting and stewing them yields a complex flavor.
- Preheat the oven to 450 degrees F.
- Place 1/2 the Jerusalem artichokes on a baking sheet. Drizzle them with 1 1/2 tablespoons olive oil and sprinkle with salt and pepper. Place the tray in the center of the oven and cook until they are completely yielding when pierced with the tip of a knife, 30 to 45 minutes.
- Meanwhile, slice the rest of the Jerusalem artichokes in 1/2-inch thick slices. Heat a medium pot and add the remaining 1 1/2 tablespoons olive oil. Add the onion and garlic and season with salt and pepper. Cook for 5 minutes. Add the thyme and the Jerusalem artichokes slices and stir to blend the ingredients. Check the seasoning. Cook for 5 to 10 minutes and add 4 cups water.
- Cook until the Jerusalem artichokes are completely tender, 25 to 30 minutes. If the liquid reduces too much during this cooking time, add the remaining 1 cup water. Remove the roasted ones from the oven, quarter them and add them directly to the soup mixture. Taste for seasoning.
- Remove the thyme from the pot. Add the cream. Puree the soup in small batches in the blender (or a hand blender) until smooth. For a more "rustic" texture, puree only 1/2 and leaving the other 1/2 "chunky." Serve with crusty sourdough or a seeded bread to bring out the naturally nutty flavor of the soup.
- Serving suggestion: Crusty sourdough bread or seeded bread.
JERUSALEM ARTICHOKE SOUP
Provided by Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Brush and scrub Jerusalem artichokes under cold running water. Cut them into 1/4inch slices and toss with lemon juice. Melt butter in a 4quart nonreactive saucepan. Add leek, carrot and Jerusalem artichokes with the lemon juice. Cover and cook over gentle heat for 20 minutes. Add 2 1/2 cups stock or water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer for another 25 minutes. When cooked, remove from the heat and puree the soup with an additional 1/2 cup stock, or water and cream. Pass puree through a drum sieve. Return soup to a clean saucepan and reheat.
- Ladle soup into warm soup bowls and dust each portion with fresh grated nutmeg.
CREAMY ARTICHOKE SOUP WITH PARMESAN SKINS
Artichoke makes this soup ultra silky and the crispy skins add a hit of crunch and flavour - perfect as a starter for dinner with friends
Provided by Jane Hornby
Categories Soup, Starter
Time 1h
Number Of Ingredients 10
Steps:
- Half-fill a large bowl with water and add the lemon juice. Peel the artichokes, then toss the peelings with the vegetable oil in a bowl and set aside. Chop the artichokes into rough chunks and submerge them in the lemony water.
- Melt the butter in a large saucepan, and add the onion, potato, and seasoning. Drain the artichokes and stir them in. Cover the pan and sweat gently for 15 mins, stirring now and again.
- Pour in the stock, cover and simmer for 10-15 mins until the vegetables are completely tender. Whizz the soup in a blender or with a stick blender until very smooth, return to the pan, then add the cream and season to taste.
- Meanwhile, prepare the skins. Heat oven to 220C/200C fan/gas 7 and line a baking sheet with baking parchment (not foil, they will stick). Scatter the skins over, and roast for 10 mins. Turn them over, scatter with the Parmesan and rosemary and roast for 5 mins more or until crisp and dry, then season with a pinch of flaky salt and pepper. Serve the soup in bowls, add a swirl more cream (if you like) and top with the crisp skins.
Nutrition Facts : Calories 371 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
ARTICHOKE SOUP WITH PARMESAN STICKS
A delicious vegetable soup with a nutty bite, it's so simple to make and low-fat. By Gary Rhodes
Provided by Gary Rhodes
Categories Dinner, Lunch, Side dish, Soup, Supper
Time 1h5m
Number Of Ingredients 10
Steps:
- Up to a month before, put all the soup ingredients in a pan and bring to a simmer. Continue to simmer, covered, for about 20-30 mins or until the artichokes and potatoes have become very tender. Liquidise the soup in batches until completely smooth. If you want to thin it, add more stock. Pour the soup into a rigid plastic container and leave to cool before covering and freezing.
- The day before serving, transfer the soup to the fridge to defrost overnight.
- On the day, heat oven to 190C/fan 170C/gas 5. Heat the soup and check the seasoning. While the soup is warming, put the grissini sticks on a baking tray. Scatter them with 1 tbsp of the Parmesan and put in the oven until warm and the cheese has melted, about 8-10 mins.
- Meanwhile, pour the cream into a small pan and simmer to reduce by a third. Stir in remaining Parmesan and let it melt. (For a little extra body, add a tbsp or two of soup.) Stir in 1-2 tbsp milk to cool it down, then blitz with a stick blender, if you like, for a frothy finish. (To avoid any splashes, transfer the cream to a larger pan or deep bowl to do this.) Ladle the soup between soup bowls, topping each with the warmed cream and a sprinkling of chives if using. Serve with the warm grissini sticks.
Nutrition Facts : Calories 136 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.43 milligram of sodium
JERUSALEM ARTICHOKE AND BACON SOUP
I love Jerusalem Artichokes, despite their 'fartichoke' reputation! I sometimes use half parsnips, half jerusalem artichokes in this recipe. You can also add about 200ml of cream, as the original in the UK's Independent newspaper called for, but I find it just fine without. Serve topped with croutons.
Provided by Sackville
Categories Vegetable
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Gently cook the onion in the butter and oil for 3-4 minutes until soft, add the stock, season and simmer gently for 15 minutes.
- Add the artichokes and simmer for about 10 minutes, or until the artichokes are cooked and the soup has thickened slightly.
- Blend a cup of the soup and return to the pan, then stir in some cream, if desired.
- Season to taste.
- While the soup is cooking, fry the bacon until crisp and then cut into small pieces.
- Sprinkle some on top of each bowl of soup along with some croutons, if desired.
Nutrition Facts : Calories 573.3, Fat 33.6, SaturatedFat 11.2, Cholesterol 53, Sodium 985.1, Carbohydrate 48.5, Fiber 3.4, Sugar 24.5, Protein 19.2
JERUSALEM ARTICHOKE & HORSERADISH SOUP
A hearty and satisfying soup, perfect for the winter months
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Snack, Soup
Time 55m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Put the artichokes in a roasting tin and drizzle with the oil. Bake for 30 mins until tender. remove from the oven, then set aside to cool.
- Meanwhile, in a large pan, bring the stock to the boil, add the potato and simmer for 5-10 mins until tender. When the artichokes are cool enough to handle, carefully peel away the skins and transfer the flesh to a food processor. Add the potatoes and a little of the vegetable stock, then process until smooth.
- Return the processed mixture to the remaining stock, stir together and heat gently through. Stir in the horseradish sauce and chopped chives, then season generously to taste. Ladle the soup into bowls and top each with a tablespoon of the cream. Serve soup garnished with the fresh chives.
Nutrition Facts : Calories 243 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 24 grams carbohydrates, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.63 milligram of sodium
TURNIP AND JERUSALEM ARTICHOKE SOUP
A cheap and filling soup which makes good use of winter root vegetables. For a luxury version, you could add bacon, croutons, cream or all three. The original recipe, which I modified, called for 2 parsnips instead of turnip.
Provided by Sackville
Categories European
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- When you are preparing the artichokes, drop them into water with a bit of lemon juice or vinegar as you go so they don't discolour. Drain before adding to the recipe later.
- Start the soup by sauteing the onions in the oil for a couple minutes.
- Add the turnips and artichokes. Fry for 3 - 4 minutes, then put the lid on and sweat for 5 minutes, stirring once or twice to avoid sticking.
- You may need to add 1/4 cup water if things start to stick to the pot.
- Rinse the lentils in a sieve then add to the vegetables with the stock. Stir well and bring to the boil.
- Boil for 10 minutes, then reduce heat to a gentle simmer. Simmer for about 25 minutes.
- Remove the bay leaf.
- Liquidise if preferred, then season to taste.
Nutrition Facts : Calories 243.6, Fat 3.8, SaturatedFat 0.5, Sodium 18.2, Carbohydrate 43.4, Fiber 11.5, Sugar 14.4, Protein 10.2
JERUSALEM ARTICHOKE, SWEET POTATO AND LENTIL SOUP
A different vegetable mix soup which tastes great! It's very spicy and alternative to a curry. Mix the sweet potatoes with all the varieties for a nice unique taste!
Provided by Mel Bedggood
Categories Yam/Sweet Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Add lentils not drained into pot.
- Add vegetable stock, chilli, cumin and garlic. Mix and cook until at boiling point.
- Add all vegetables and add water.
- Simmer until soft.
- Mash vegetables and serve.
Nutrition Facts : Calories 87.6, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.3, Sodium 26.4, Carbohydrate 16.3, Fiber 5.2, Sugar 3.1, Protein 5.7
More about "jerusalem artichoke soup jamie oliver recipes"
ON JERUSALEM ARTICHOKES - JAMIE OLIVER
From jamieoliver.com
Author Pete WrapsonEstimated Reading Time 3 mins
JERUSALEM ARTICHOKE SOUP - DIY - YOUTUBE
From youtube.com
Author Green RenaissanceViews 39K
JERUSALEM ARTICHOKES - JAMIE OLIVER
From jamieoliver.com
JERUSALEM ARTICHOKES | VEGETABLES RECIPES | JAMIE OLIVER ...
From jamieoliver.com
Servings 4Total Time 40 minsCategory SidesPublished 2015-09-16
- You can scrub and roast them whole like mini jacket potatoes and split them open, drizzled with a little chilli oil.
EASY CREAMY JERUSALEM ARTICHOKE SOUP - VEGGIE DESSERTS
From veggiedesserts.com
- Heat the butter in a large pan over a medium heat. Add the onions, jerusalem artichokes and cook, stirring often, until it all begins to brown and caramelise - about 15 minutes.
- Remove a few tablespoons of the browned jerusalem artichokes and onion to reserve as a garnish, if desired.
JERUSALEM ARTICHOKE SOUP RECIPE - TORI AVEY
From toriavey.com
- Peel the Jerusalem artichokes, then chop them into quarter-sized pieces. In a soup pot, heat up olive oil over medium heat. Saute minced onion until soft. Add the garlic and saute for another 1-2 minutes until fragrant.
- Add the chopped Jerusalem artichokes to the pot and cover with vegetable or chicken stock. Bring to a boil, then reduce heat to a simmer. Let the artichokes cook for 20-25 minutes, stirring occasionally, until they are soft and tender.
- Stir in the coconut milk and bring back to a low simmer. Stir in a pinch of cayenne, salt and pepper to taste (I use about 1/2 tsp salt and 1/4 tsp pepper).
JERUSALEM ARTICHOKE SOUP - A LIGHT LUNCH | GREEDY GOURMET
From greedygourmet.com
- When the onion has softened after about 5 minutes, add the Jerusalem artichokes and stock and stir well.
- Bring the contents to the boil, reduce the heat and simmer gently for 20 minutes or until the butternut is soft.
ROAST JERUSALEM ARTICHOKE SOUP - GOURMET TRAVELLER
From gourmettraveller.com.au
- Preheat oven to 180C. Combine Jerusalem artichoke, shallot, garlic, herbs, lemon rind and juice in a large bowl, season to taste and mix to combine. Add oil, mix to coat, then spread mixture on oven trays lined with baking paper. Roast, turning occasionally, until golden brown and very tender (35-40 minutes). When cool enough to handle, squeeze garlic from skins (discard skins), then transfer mixture to a large saucepan.
- Add stock and potato to pan, bring to the simmer over medium-high heat and cook until potato is falling apart (12-15 minutes). Remove thyme, process with a hand-held blender until very smooth, then pass through a sieve into a clean pan (discard solids). Add sherry vinegar, season to taste, keep warm.
- For crisp sage and Jerusalem artichokes, heat oil in a frying pan over medium-high heat, add sage and cook until crisp (1 minute), remove with a slotted spoon and drain on absorbent paper. Add Jerusalem artichokes to pan, cook, turning occasionally, until golden and tender (4-5 minutes), remove with a slotted spoon, drain on absorbent paper, season to taste.
JERUSALEM ARTICHOKE SOUP - NZ HERALD
From nzherald.co.nz
- Heat the butter in a large pot over a medium-high heat and cook the onion and celery until soft, about 10 minutes; do not let them brown. Add garlic and saute for 1 minute. Sprinkle with some salt.
- Add the jerusalem artichokes and chicken stock and bring to a simmer. Reduce the heat to low, cover and simmer until the jerusalem artichokes begin to break down (45 minutes to an hour).
- Let the soup cool slightly then blend or push it through a sturdy sieve until nice and smooth, add salt and pepper to taste. To serve, reheat and add a drizzle of extra virgin olive oil. Serve with chargrilled sourdough.
JERUSALEM ARTICHOKE RECIPES JAMIE OLIVER - CREATE THE MOST ...
From recipeshappy.com
JERUSALEM ARTICHOKE SOUP - UNPACKED
From jewishunpacked.com
LAURENLIVINGLOCALLY: JAMIE OLIVER'S SAUTEED JERUSALEM ...
From laurenlivinglocally.blogspot.com
JERUSALEM ARTICHOKES | VEGETABLES RECIPES | JAMIE OLIVER ...
From pinterest.ca
JERUSALEM ARTICHOKE SOUP - THE OTTOLENGHI PROJECT
From theottolenghiproject.wordpress.com
HOW TO MAKE JERUSALEM ARTICHOKE SOUP? – FOOD & DRINK
From smallscreennetwork.com
JERUSALEM ARTICHOKE AND BACON SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
JERUSALEM ARTICHOKE RECIPES JAMIE OLIVER – RESEPDAPURKU
From resepdapurku.com
JERUSALEM ARTICHOKES | VEGETABLES RECIPES | JAMIE OLIVER ...
From pinterest.ca
HOW TO COOK FRESH ARTICHOKE SOUP? – FOOD & DRINK
From smallscreennetwork.com
JERUSALEM ARTICHOKE SOUP RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CREAM OF JERUSALEM ARTICHOKE SOUP RECIPE - BBC FOOD
From bbc.co.uk
JERUSALEM ARTICHOKE SYRUP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
JERUSALEM ARTICHOKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
JAMIE OLIVER JERUSALEM ARTICHOKE RECIPE - VIEW EASY ...
From jamieoliverrecipes.eu.org
BEEF STEW RECIPE | JAMIE OLIVER | RECIPE | JERUSALEM ...
From pinterest.com
LOOKING FOR A SUNCHOKE RECIPE THAT DOESN ... - MODERN FARMER
From modernfarmer.com
JAMIE OLIVER JERUSALEM ARTICHOKE RECIPE - ALL INFORMATION ...
From therecipes.info
JERUSALEM ARTICHOKE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
JERUSALEM ARTICHOKE SOUP JAMIE OLIVER - LIVESABUNDANTLY.COM
JERUSALEM ARTICHOKE SOUP JAMIE OLIVER - JERUSALEM ...
From jksullivannew.blogspot.com
HOW TO COOK ARTICHOKES | FEATURES | JAMIE ... - JAMIE OLIVER
From jamieoliver.com
JERUSALEM ARTICHOKES | VEGETABLES RECIPES | JAMIE OLIVER ...
From pinterest.ca
JERUSALEM ARTICHOKE RECIPES JAMIE OLIVER | WALLART2PIECESET
From wallart2pieceset.blogspot.com
You'll also love
Related Search