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Jerusalem Artichoke, Mushroom & Thyme Soup
Every week, a gaggle of us get together to have a peek at what’s coming up in the Fruit & Veg Boxes. Our colleague Stef inspired the idea for this recipe on unpacking the Keen Cook’s Box.
2 comments
Ingredients
- A bag of Jerusalem artichokes
- A punnet of chestnut mushrooms
- 2 salad onions or leeks
- 1 litre veg or chicken stock
- 1 apple
- A handful of thyme
- A drizzle of oil
- Sea salt and freshly ground pepper
- A little water, milk or cream
Prep: 10 mins | Cook: 25 mins
Method
1. Wash and scrub your Jerusalem artichokes clean. Thinly slice them, the mushrooms and your spring onions or leeks (clean them first, too).
2. Set a pot over high heat. Add a drizzle of oil, just enough to coat the pan. Swirl in the veg. Add a good pinch of salt and pepper. Lower heat to medium. Cook, stirring often, for 15 mins or till the veg has softened and picked up a little colour.
3. Pour in the stock. Simmer 5 mins or till the artichokes are fully tender. Peel, core and roughly chop the apple. Add it to a blender with the simmering stock and veg.
4. Blend till smooth. Add a good pinch of thyme leaves. Trickle in a little water, milk or cream in at the end, till the soup is as thin or as thick as you like it. Season to taste. Serve a pinch of fresh thyme leaves sprinkled over the top.
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Tamfran
Very tasty and easy to make!
DoruntineUK
Gorgeous soup, very well balanced flavours and straightforward to prepare. I can't eat onions or leeks so replaced with some finely grated carrots - give it a try!