Jerusalem artichokes are at their peak right now and a visit to the farmers market ended up with soup making and some other new recipes to be aired over the next few weeks. For this nutty soup, do not overcook the Jerusalem artichokes.
You will need:
2 tablespoon olive oil
4 cloves garlic
1/2 an onion, roughly chopped
a pinch of nutmeg
Salt and Pepper
500g Jerusalem Artichokes (washed, sliced 1/4-inch thick)
2 cups chicken stock
2 tablespoons mascarpone, one to add to the soup and the other one to finish off before serving
Fresh Parsley, chopped
Place the olive oil in a medium-size saucepan over low heat and add the garlic and onion and cook until soft, about 5 minutes. Scrub the Jerusalem artichokes to remove the other layer, chop and sauté in the saucepan for about 2 minutes. Add the stock and the rest of the ingredients. Simmer for around 40 minutes until the Jerusalem Artichokes are tender. Add a tablespoon of mascarpone. Season with salt and pepper. Purée until smooth by using a hand blender. Keep warm. Sprinkle with the chive parsley and finish off with the rest of the mascarpone mixed with 4 tablespoons of water. My favorite winter warmer. Serve.