Jerusalem Artichoke and Blue Cheese Soup

May 21, 2002

Jerusalem artichokes are back on the greengrocer's shelves in these parts. I bought a few and decided to have some with dinner the other night instead of potatoes.

These are a funny vegetable - knobbly tubers. They can be a little difficult to peel. A regulation potato peeler is not really suitable for the job. Some people recommend just scrubbing them. Scraping them with a sharp knife is also fairly effective.

Jerusalem artichokes aren't from Jerusalem. They are a member of the sunflower family and the Italian for sunflower is girasole (turning towards the sun). Their flavour is vaguely reminiscent of the globe artichoke. In some places they are know as sunchokes, though that name hasn't caught on in these parts.

The Jerusalem artichoke has a nice crunch and can be used in a salad. It tends to discolour when peeled and sliced so it's a good idea to place the slices in acidulated water - a dash of lemon juice or white vinegar will do the trick.

The first time I tackled artichokes, I recall having them with a cheese sauce. The artichokes were first steamed then placed in a shallow ovenproof dish, smothered with a sharp cheese sauce, sprinkle with more grated cheese and baked in the oven until the cheese was brown and bubbly. Along the lines of cauliflower cheese. Jerusalem artichokes down have a strong flavour so this method makes for a good savoury dish. I like to spike the cheese sauce with a good pinch of cayenne pepper.

It pays to steam Jerusalem artichokes rather than boil them as they can get watery and mushy if the latter method is used.

The vegetable is also good in stir-fried dishes. Slice and use in combination with several other vegetables.

Jerusalem artichokes can be roasted. Spray them with a little olive oil, sprinkle with salt and roast in a hot oven. They can also be made into chips.

One caveat - Jerusalem artichokes contain inulin, a carbohydrate that breaks down into fructose. Some people have difficulty digesting inulin, with resulting flatulence.

I have read that throwing the peelings in the garden can be sufficient to get them growing, but I've not tried it.

Jerusalem Artichoke and Blue Cheese Soup

500g Jerusalem artichokes, scrubbed or peeled
2 large potatoes, peeled
2 medium onions, finely chopped
1 tablespoon butter
1 tablespoon oil
1 litre chicken stock
salt and pepper
pinch dill
100ml cream
100g blue cheese

Saute the onion in the oil and butter until tender then add the sliced Jerusalem artichokes and diced potatoes and stir for a couple of minutes. Add the stock and simmer until the potatoes are tender, seasoning with salt and white pepper. Add the dill.

Push through a sieve or process until smooth in a food processor. Place the blue cheese in a bowl and mash with a fork then add some of the soup, continuing to stir until the mixture is creamy. Add to the soup, along with the cream and return to the heat. Bring up to simmer point but don't let it boil.

Serve with a little spoon of cream on top.