This recipe fascinated me. Unlike many of the other recipes,
you roast instead of boil the Jerusalem Artichokes. The recipe had no milk or
potatoes in it, and the soup was still cream looking. You can add a splash of
milk or cream to the pot if you prefer to make it even more velvety than it
already is. I topped my bowl with butter garlic croutons. I did add a handful
of cheese to one bowl. I didn’t see that it added to the taste or even enhanced
the soup in anyway.
This is simple to make. Just like the Chili Verde, it has a
few steps, but is well worth it. When you peel the Jerusalem Artichokes don’t
worry if you can’t get every bit of skin off these knobby beauties.
Ingredients
1 pound Jerusalem
Artichokes
1 onion,
diced
4 cups water
2 tablespoon
Butter
2 Tablespoon
Chicken broth base or bullion
2 teaspoons
Curry powder
2 teaspoons Garam
Masala
3 Tablespoons
Olive oil
Directions
Preheat oven
to 355°F
Peel the Jerusalem
artichokes, and then roughly chop
Rinse the pieces and transfer to a large bowl
To the bowl add
Olive Oil, Garam Masala and the Curry Powder
Mix well until each piece is well coated with
oil and spices
Transfer to a glass roasting dish and place in
the oven for about 40 minutes, or until golden brown.
Five minutes before the artichokes are
finished roasting
In a 3 quart
sauce pot, melt the butter over medium heat
Add onion,
lightly sauté until it starts to become translucent
Add water
and chicken broth base to pot
Add in the
roasted Jerusalem artichokes (make sure you scrape any bits into left in the
roasting dish into the pot)
Bring pot to a simmer, cover and lower the
temperature slightly
Allow the
soup to slowly simmer for about 20 minutes
Blend
thoroughly using the Hand Blender until smooth
If adding
milk or cream (1/4 cup) do so before serving
Top with croutons before serving
