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07 Sep 2011

globe and jerusalem artichoke soup

globe and jerusalem artichoke soup recipesglobe and jerusalem artichoke soup   ingredientsglobe and jerusalem artichoke soup  healthy recipesGoogle
Categories: General Recipes
Author: Admin

globe and jerusalem artichoke soup


globe and jerusalem artichoke soup
zuppa di mammole e tompinambur
italian
river cafe cook book

8 large globe aritchokes
1.5kg jerusalem artichokes peeled
4 tablespoons olive oil
50g butter
2 red onions peeled and chopped
2 garlic cloves peeled and chopped
1 sprig fresh thyme
1.5L chicken stock (qv)
sea salt and freshly ground black pepper

Crostini:
10 slices ciabatta bread cut at an angle
2 garlic cloves peeled and halved
10 sun dried tomatoes chopped
extra virgin olive oil
150g parmesan freshly grated

Prepare the globe artichokes by removing the tough outer leaves then cut off the tops of the leaves.
Pare the stalks down to the paler tender part.
Slice the artichokes into eights.
Remove the inner choke which will be prickly and indigestible.
Cut each jerusalem artichoke into small pieces roughly the same size as the pieces of globe.
Heat the olive oil and the butter in a heavy saucepan and fry the onion gently until light brown. Add the garlic and the prepared artichokes.
Fry together to combine for 510 minutes.
Add the chilli and thyme.
Heat the stock season it well and add just enough to cover the artichokes.

Simmer covered until they are tender usually about 15 minutes.
In a blender briefly pulse to chop the soup but not to a puree.
Return to the saucepan and add a little more stock.
The soup should be thick but not stiff.
Season.
To make the crostini toast the ciabatta on both sides and rub with the raw garlic.
Spread the chopped sun dried tomatoes on each slice of toast.
Serve the soup with the crostini placed on top.
Pour over some extra virgin olive oil then sprinkle with parmesan

Serves 10
globe and jerusalem artichoke soup

4 tablespoons olive oil
50g butter
2 red onions peeled and chopped
2 garlic cloves peeled and chopped
1 sprig fresh thyme
1.5L chicken stock (qv)
sea salt and freshly ground black pepper

Crostini:
10 slices ciabatta bread cut at an angle
2 garlic cloves peeled and halved
10 sun dried tomatoes chopped
extra virgin olive oil
150g parmesan freshly grated

Prepare the globe artichokes by removing the tough outer leaves then cut off the tops of the leaves.
Pare the stalks down to the paler tender part.
Slice the artichokes into eights.
Remove the inner choke which will be prickly and indigestible.
Cut each jerusalem artichoke into small pieces roughly the same size as the pieces of globe.
Heat the olive oil and the butter in a heavy saucepan and fry the onion gently until light brown. Add the garlic and the prepared artichokes.
Fry together to combine for 510 minutes.
Add the chilli and thyme.
Heat the stock season it well and add just enough to cover the artichokes.

Simmer covered until they are tender usually about 15 minutes.
In a blender briefly pulse to chop the soup but not to a puree.
Return to the saucepan and add a little more stock.
The soup should be thick but not stiff.
Season.
To make the crostini toast the ciabatta on both sides and rub with the raw garlic.
Spread the chopped sun dried tomatoes on each slice of toast.
Serve the soup with the crostini placed on top.
Pour over some extra virgin olive oil then sprinkle with parmesan

Serves 10and#6;


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globe and jerusalem artichoke soup globe and jerusalem artichoke soup 7 out of 10 based on 3 ratings. user reviews.


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