Jerusalem artichoke soup
Photo by Tamara West
Chef Bram Ellis at Martinborough's Peppers Parehua served this soup with a Brodie Estate extra virgin olive oil foam. For us at home an EVOO drizzle works just as well.
- Heat the butter in a large pot over a medium-high heat and cook the onion and celery until soft, about 10 minutes; do not let them brown. Add garlic and saute for 1 minute. Sprinkle with some salt.
- Add the jerusalem artichokes and chicken stock and bring to a simmer. Reduce the heat to low, cover and simmer until the jerusalem artichokes begin to break down (45 minutes to an hour).
- Let the soup cool slightly then blend or push it through a sturdy sieve until nice and smooth, add salt and pepper to taste. To serve, reheat and add a drizzle of extra virgin olive oil. Serve with chargrilled sourdough.
Check out the Jo's other olive recipes