Autumn: Jerusalem artichoke soup with poached local lobster and truffle.
Jerusalem artichoke soup with poached local lobster and truffle.
The finished soup
As it is Autumn in Sydney and although the weather has been unseasonably warm there is a slow trickle of new seasons vegetables. One of them is the often maligned Jerusalem artichoke, sunchoke or girasole in Italian. These small tubers grow just like a sunflower with tall stems, smallish blueish flowers and are a native to North America. The ones in my garden grew to well over six feet and were quite prolific. They are often maligned due to their purported ability to cause "wind" (as my grandmother called it) in some. I have never suffered this problem, and, having done considerable research have concluded that they are best peeled and cooked. There is considerable literature on the internet in regards to this if your interested.
This is such a simple and delicious soup. Quantities are of a rough measure. A little more artichokes or potato wont make much of a difference. Just cook and enjoy.
For the soup
500g grams of Jerusalem artichokes
1 large desire potato.
50g unsalted butter.
Just a splash of good extra virgin olive oil.
Chicken, vegetable stock or water to cover.
Method.
Peel the Jerusalem artichokes and place them in a bowl of water of cold water to which the juice of one lemon has been added. This stops discolouration.
Peel potato and cut into cubes.
Remove artichokes from water, rinse under cold water and slice into cubes (2cm)
Heat a pan with a splash of olive oil and butter.
Add artichokes and potato. Cook gently for around five minutes with a little sea salt flakes.
Cover with cold water and simmer until tender.
Allow to cool for around 20minutes.
Separate the solids and place in a Vitamix with some of the cooking liquid. Blend until you have a soup consistency. Add the reserved cooking liquid to achieve the desired consistency.
Strain into a pot and gently heat. Adjust with salt and pepper to taste.
To serve
Heat a small pan with a little water in it, add truffle butter and lobster, scampi or prawns, salt and pepper. Warm the tail without boiling until just cooked. Add a dash of fresh lemon juice and some freshly shaved truffle as well as chopped chives.
Pour soup into a bowl garnishing with the poached lobster.