This is my favourite soup. Artichokes are a real sign of winter is here. I use them for just about everything this time of year. The yams give the soup a real velvet consistency.
Jerusalem artichoke and yam veloute
750g x Jerusalem artichokes – finely sliced
8Tbsp x extra virgin olive oil (OLIOEV)
1 x onions – sliced (ONIFD1)
4 x sticks celery – sliced (CELDF)
6 x cloves of garlic – sliced
3 x bunches thyme
1 x bunch rosemary
150g x butter
1Ltr x chicken stock (CHICKB2.5)
1Ltr x milk
500g x sliced yams (YAMPF)
Slice and wash your artichokes very well. Drain off water a few times. Then soak the artichokes overnight in water to remove all excess sugar and dirt.
Make sure you drain the artichokes before you start the soup base.
In your sauce pan heat up your oil on a medium to high heat and cook your sliced vegetables and salt with a lid until soft.
Remove the lid and add the herbs. Turn up the heat and get that pot nice and hot.
Add the butter and then the drained artichokes. Cook over a high heat and keep stirring the bottom every minute or two. This stage will take 10-15 minutes
Once the artichokes start to colour and the pot starts to dry up a bit, turn the heat down and cook on a low heat.
Keep scraping the bottom of the pan as it starts to colour. Ensuring the bottom isn’t burnt this deep brown colour will take your soup to the next level. This stage can take 20-30 minutes.
When happy with the soup base add your stock and milk and bring to a simmer.
Add the yams and cook until their soft.
Blend in batches. If the soup is too thick use boiling water to keep the consistency right.
Season with salt and serve with yummy bread
Ingredients you can buy here:
|Product Code||Title||Price||Add to Lists||Add to Order||In Stock|
|OLIOEV||Olive oil extra virgin spanish loreto||$0.00|
|ONIFD1||Onion diced 10 x 10 mm frozen iqf||$0.00|
|CELDF||Celery diced 10mm iqf frozen||$0.00|
|CHICKB2.5||Chicken style flavour stock blend classic massel||$0.00|
|YAMPF||Yam purple sliced frozen vietnam||$0.00|