It’s definitely still soup weather and this creamy nutty number is so comforting. Jerusalem artichokes are something that I definitely underuse in my kitchen, especially as they are so rich in flavour. Roasting them before adding to the soup creates so much more flavour.
I’ve used these parmesan crisps on top of a soup before (cauliflower soup), and I’ll use them again because they’re sooooo good. Cruspy cunchy cheesy goodness. Made even better in this one with a sprinkle of sage.
Speaking of goodness, jerusalem artichokes are full of it. They’re rich in iron which is always something you want in a vegetarian meal. Just make sure you clean them really well or alternatively you can peel them, if you peel them reduce the roasting time by 10 minutes.
1.5 kg jerusalem artichokes
.5 kg dutch cream potatoes
2 tbs sage
1 tbs olive oil
1 tsp lemon zest
4 cloves garlic
2 Tbs lemon juice
5 sprigs thyme
1 litre water
1/4 cup parmesan
salt and pepper to season
Sage and parmesan crisp
1 cup freshly grated parmesan cheese
1 tsp dried sage
Preheat oven to 180 degrees celsius. Line an oven tray.
Cut artichokes in half length ways, place in a large bowl with the sage, lemon zest and juice, and thyme. Season and toss to combine. Add olive oil and toss to coat. Place in a single layer on lined baking tray and roast for 45 minutes or until golden.
Meanwhile, peal potatoes and cut into 3 scm chunks. Add these to a large pot with the stock, and the roasted jerusalem artichokes. bring to a boil and continue to simmer for 30 minutes or untilt he potatoes are falling apart.
Make the crisps by lining a tray with baking paper and making 8-10 3cm diameter cricles of parmesan cheese. Sprinkle with sage and bake for 5 minutes or until golden.
Either use a stick blender or allow to cool slightly and use a blender, blend the soup until smooth. Add the parmesan, taste, season.
Serve the soup with a squeeze of lemon juice and a drizzle of olive oil. And some crusty bread of course.