This recipe is taken from Amelia Freer‘s website. I came across it while looking for inspiration on what to do with Jerusalem artichokes. I had wanted to include them in my diet while they were in season this winter as they are such a good source of prebiotic fibre. Prebiotic foods feed the “good” bacteria in our gut, and as so many aspects of our health are dependent on our gut bacterial diversity, it is very important that we consume them on a regular basis. Jerusalem artichokes contain the prebiotic fibre inulin.
You might like to bear in mind that if you’re not used to eating large quantities of inulin in one go, you might experience some of the unwanted side effects of your gut bacteria digesting it! To minimise any bloating and flatulence, eat just a small portion at first, or at least eat it when you’re not expecting company later on.
Jerusalem artichokes are knobbly brown tubers. They are not true artichokes but are related to the sunflower. Choose Jerusalem artichokes that are firm and not soft, and store in a cool dark place.
Ingredients (serves 3-4)
400g Jerusalem artichokes, peeled or scrubbed and thinly sliced
2 tbsp olive oil
1 onion, diced
1 celery stick, diced
1 carrot, diced
2 cloves garlic, crushed
1 bay leaf
800ml chicken broth or vegetable stock
12 sage leaves
6 tbsp flaked almonds
A dash of paprika
- In a large saucepan, lightly saute the onion, carrot, celery, garlic and bay leaf until softened, about 6-8 minutes.
- Add the sliced Jerusalem artichokes and fry for a further 2 minutes.
- Add the broth or stock, bring to the boil, then reduce the heat, cover and simmer for 20 minutes.
- Gently toast the flaked almonds in a pan until they just start to brown – take care not to let them burn.
- Fry the sage leaves in a little olive oil until they go crispy.
- Either blend the soup with a stick blender, or transfer to a food processor and blend until smooth.
- Serve with the flaked almonds and sage leaves on top. Season to taste and add a dash of paprika.