Jerusalem Artichoke and Blue Cheese Soup

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.

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.

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.