Jerusalem Artichoke Soup with Mushrooms & Watercress Recipe

Jerusalem Artichoke Soup with Mushrooms & Watercress Recipe

Jerusalem Artichoke Soup with Mushrooms & Watercress Recipe

Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Spinach and Artichoke Mac ‘n Cheese Cups

Spinach and Artichoke Mac 'n Cheese Cups

Spinach and Artichoke Mac ‘n Cheese Cups

Ingredients

  • 1 cup elbow macaroni
  • 1 (16 oz) jar alfredo sauce (I used roasted garlic)
  • 1 (9 oz) package frozen spinach, thawed and any excess liquid squeezed out
  • 1 (6.5 oz) jar artichoke hearts, drained
  • 12 Pillsbury™ refrigerated crescent rolls (from an 8 oz and 4 oz tube)
  • 1/2 cup Rice Chex™ cereal
  • 1/4 cup grated parmesan cheese

Instructions

  • In a small food processor, pulse the Rice Chex™ cereal and the parmesan cheese together, until you get a bread crumb consistency. Set aside.
  • Pour the alfredo sauce into a small sauce pan. Add the thawed spinach and artichoke hearts. Stir to combine. Bring to a light simmer.
  • Bring a small pot of salted water to a boil. Cook the macaroni until al dente (package instructions). Drain and add to sauce. Stir to combine.
  • Arrange the crescent rolls in a muffin pan. Be sure and press the dough in the bottom of the tin to cover all of the space.
  • Spoon the macaroni filling into each muffin cup. Sprinkle with the Rice Chex™/parmesan topping.
  • Slide into a 400°F oven for about 15 minutes. Check at the 13-minute mark.
  • Serve immediately.