From The Return of the Naked Chef, Jamie Oliver, Michael Joseph, 2000.
While the predominant ingredient in this recipe was the Jerusalem artichokes I went very warily with the use of it. It has a tendency to reward one with much wind. So for this I changed the balance to more potatoes and less artichokes. What I ended up using was two medium potatoes (about 500 g) and two artichokes (about 125 g).
An onion, 2 garlic cloves, the potatoes, artichokes and a few fresh thyme leaves were sautéed in a pan with butter. When the onion had softened the stock was added, about a litre. It was actually water and stock cubes. This was brought to the boil and simmered until the vegetables were tender. A stick blender was used to liquidise the soup.
At serving time the soup was reheated and a couple of tablespoons of mascarpone added. It was checked for seasoning and then ladled into plates. Some chopped hazelnuts were sprinkled on the top.
I do like the taste of Jerusalem artichokes and even with the change in quantities the flavour came through quite strongly. The hazelnuts went well with the artichokes and gave a little bit of crunch to the smooth soup.
Ease of cooking: ✔✔✔✔