Jerusalem Artichoke & Mushroom Soup

When some Jerusalem artichokes were harvested at the farm the other day, I was curious as I have never tasted or used them in cooking before.  An internet research took me to this recipe for a lovely, easy to make soup. Nondescript in appearance, the knobbly root vegetable looks like ginger. The plant has bright yellow flowers famously featured in one of Claude Monet's paintings.  Pureed in the soup, it has a mild earthy flavour, most delicious with a handful of mushrooms fried in a little olive oil and fresh thymes. So next time you find these lesser known vegetables in the shops, don't pass them by.  They can be eaten raw in salads, sautéed and roasted in the oven as well.

Serves 4

INGREDIENTS

• 
  400g / 14oz Jerusalem artichokes
• 2 potatoes, about 100g / 3½oz, peeled and quartered
• 1 large onion, peeled and finely chopped
• 2 cloves garlic, peeled and crushed
• 3 cups (750ml / 25fl oz) vegetable or chicken stock
• olive oil
• 160g / 5½oz mushrooms, thinly sliced
• 1 tablespoon fresh thyme leaves, picked off the stems
• sea salt, to taste
• freshly ground black pepper

METHOD

1. Scrub and wash Jerusalem artichokes to remove any dirt.  Peel the artichokes but don't worry about leaving the odd bit of skin on if they are too knobbly.  Slice into chunks.
2. Heat 2 tablespoons oil in a large saucepan over medium heat.  Add chopped onions, garlic and a pinch of salt.  Sauté for about 5 minutes or until the vegetables are soften.  
3. Add the artichokes and potatoes.  Sauté with the onions and garlic for 2 minutes.  Add the stock.  Bring it to the boil, then reduce to a simmer.  Cover the pan and cook for 15-20 minutes until the artichokes and potatoes are tender.
4. While the soup is cooking, heat 1 tablespoon of oil in a frying pan over medium-high heat.  Add sliced mushrooms and sauté for 3 minutes until golden.  Stir in the thyme leaves.  Remove from heat and set aside.
5. When the vegetables in the soup pan are very tender, process with a stick blender until smooth and creamy.  Season with salt to taste.
6. To serve, pour hot soup into individual bowls and top with fried mushrooms.  Sprinkle over a little pepper and garnish with more thyme leaves if you like.