Jerusalem Artichoke and Sweet Potato Soup
by rubadubdublog
So, Canberra thought Autumn was totally over-rated and jumped straight to Winter temperatures. It does this every year. Luckily the one reminder of Autumn are the leaf colours. How beautiful. I can’t help but get out there and photograph it.
So I was at the markets on Saturday and rocked up to this stall, and asked about the price of the lovely looking ginger down the end and the guy politely said…’oh they aren’t ginger honey, they are Jerusalem artichokes’. He thought I was an even bigger idiot when I let out this tiny little half-embarrassed half-totally-excited gasp and said, ‘Oh man, I’ll take a bag of those.’ This is just a little warning to make sure you can spot the difference between Jerusalem artichokes and ginger from a distance and if you can’t, at least think of a better comeback than I did. So, three bucks a for a family-sized bag of Jerusalem artichokes – organic ones too! Screw finding the ginger, this was too good an opportunity to pass up.
With the temperatures the way they are at the moment, I inevitably went to making my first blogged soup! I made a few versions the first time and consequently went back the following week and purchased more for a revisit and revise. Poor D and Raff….
So. Much. Soup.
But I have to admit – if I do say so myself – this soup is so so great. And worth the pre-roasting. If you are lucky enough to come across Jerusalem artichokes, I recommend giving this one a go – alternatively if you can’t find them and you still want to make this soup I think you could happily use parsnips instead. Or maybe just try this, or even this!
Jerusalem Artichoke and Sweet Potato Soup
300gm Jerusalem artichokes, scrubbed and cubed
1 medium sweet potato, peeled and cubed (about 500gm)
5-6 sprigs fresh thyme
4 cloves garlic, skins removed
1 medium onion, roughly chopped into wedges
2 kifler potatoes (only if you can get them, otherwise just use any sort), peeled and diced
3 tbsp olive oil
1 medium leek, sliced
3 1/2 cups vegetable stock
salt
marscapone cheese for serving
Combine garlic, sweet potato, Jerusalem artichokes, thyme, onion, a few pinches of salt and 2 tablespoons of olive oil in a bowl. Spread on a roasting dish and cook for 45 minutes at 180°C or until soft but not brown.
Heat the remaining olive oil in a large saucepan and cook the leek and potatoes for 4 minutes or until the leek has softened. Add the stock and the roasted vegetables, bring to the boil and return to simmer for ten minutes or until the potato is cooked through.
Remove from the heat. Puree and serve with a generous dollop of marscapone cheese or natural yoghurt.
Ah, your photos are so gorgeous! That soup looks amazing, I will have to make it when Autumn sets in here in the US!
It’s so hard to write recipes for the US crowd, but really you are the lucky ones with all your spring produce! Thanks for the wonderful comment.
This soup looks delicious Zo! What a great colour it comes out. And I have to say they do look a lot like ginger…
which means you can just swap it for ginger right?
Yeah with the same ratios…give it a go and tell me what you think. hehe
totally different taste. Do not switch for ginger.
I was a little worried about the colour actually but the caramel worked out ok. And they do right?! It won’t be the last time I do it that’s for sure…
Beautiful photography and looks like a perfect dish to enjoy as the temperature drops, can’t wait to try it!
Cara, thank you for your wonderful comment, and haven’t those temperatures dropped!
What a wonderful combination. And lovely photos.
Thank you Michelle! x
Your post is beautifully done. I love the soup and your photographs are gorgeous.
Thank you so much! These ones were tricky for some reason. I guess sometimes it comes easier than others. I really appreciate the comment.
Great soup – you missed the onion in the method. I left out the leak and the marscapone – still great flavour.
Ah whoops! I’ll pop it in, thank you! Did you throw one in there somewhere anyway?
When are you supposed to add the inion? with the roast?
Hannah, you add the onion with the roasting vegetables – sorry, it’s totally my fault… Deirdre (below) kindly pointed out that I left it out and I’ve been neglecting putting it in! I’ll fix it right now. I hope you enjoy it!