Jerusalem Artichoke Soup with Mushrooms & Watercress Recipe
- 600g (1⅓ pounds) of jerusalem artichoke
- 3 tbs olive oil
- 2 onions, diced
- 3 cloves of garlic, finely chopped
- 200g (1/2 pound) waxy potatoes, peeled and cut into 2cm (3/4 inch) cubes
- 750mls (3 cups) vegetable stock
- salt and pepper, to taste
- 1 cup swiss brown mushrooms, sliced
- ½ cup watercress
- thyme leaves
- extra virgin olive oil, to serve
- Scrub the artichokes to remove any dirt. It’s up to you whether you peel them. I’ve made this soup with peeled and unpeeled artichoke and prefer the artichoke to be peeled both from a colour perspective and flavourwise as the peeled artichoke is less bitter. Chop the artichoke into 2 cm, 3 inch cubes.
- Place 2 tbs of olive oil in a large saucepan over a low heat and add the onions. Season the onions with salt, and cook, slowly, until soft. Don’t rush the onions by turning up the heat as the slow cooked onions are much sweeter and more flavourful.
- Add the garlic and cook for a few minutes, until fragrant. Add the artichoke and potatoes and cook for 5 minutes before adding the vegetable stock. Season and bring to a simmer. Cook until the potato and artichoke is tender.
- I prefer the silky smoothness that blended soups have, so I leave my soup to cool for 20 minutes before blending. If you don’t have a blender, or don’t want to wait, use an immersion blender and blend until smooth. Check the seasonings and adjust as necessary. Keep warm while you cook the mushrooms.
- Place a frying pan over a medium-high heat and add 1tbs olive oil. Add half the mushrooms, making sure they are not overlapping, and fry on each side for 3 to 4 minutes, until lightly golden before turning. Season with salt and pepper just before removing from the pan. Repeat with the remaining mushrooms.
- To serve divide the soup between serving bowls and top with mushrooms and watercress. Finish with a drizzle of extra virgin olive oil and a sprinkle of thyme leaves.