Friday, April 27, 2012

Jerusalem Artichoke Soup with Flageolet Beans and Sautéed Mushrooms

Sometimes called Sunchokes

I can't believe I dug these from around my compost pile
A cross between an artichoke heart and a potato
a bit earthy, but nutty and sweet

I wanted a thick creamy soup, without the cream
 French flageolet beans to the rescue, a creamy delicate white bean

To compliment the earthiness I decided 
to add some sautéed mushrooms on top,
toasted pumpkin seeds, wintered over parsley and a drizzle of nice oil
I've got soup for today, tomorrow and the freezer!

 4 lbs. jerusalem artichokes (because that is what I had)
washed and cut into thick slices
6 large shallots, peeled and sliced
4 large garlic cloves, peeled and sliced in half
4 stalks of celery, chopped
Sunflower oil
Kosher salt
4 cups chicken or vegetable stock
3 cups water
1 1/2 cups flageolet beans - any creamy white bean will do-
1/2 cup white wine if you have it around

Heat 2 T of oil in soup pot, add shallot, celery and garlic,
season with a bit of salt and sauté until beginning to soften
Stir in sunchokes and beans to coat with oil

The older they are the longer they take, but soaking them only takes about
15 minutes cooking time off.  Ask the master researcher and cook book author Brook Dojny
or Jaques Pepin if you don't believe me

Add Stock and water and season with salt - I used a few teaspoons to start
Bring to a boil, reduce heat to a mild simmer and cook, partially covered,
until the beans (along with everything else) are very tender
about 1 1/2 hours
stir occasionally
After about an hour add your wine if you are using, and taste for salt to see
if you need a bit more 

Just in case you thought you were the only one who doesn't plan ahead
I thought you would appreciate my frozen chicken stock - it does melt down
in no time at all :-)

While the soup is cooking, toast about 1/2 cup of pumpkin seeds, dry, in 
a skillet until golden brown

Slice your mushrooms nice and thick and sauté them in a bit of 
olive oil and sea salt until caramelized and tender

Chop some fresh parsley

When the beans are done, puree the whole pot until smooth and creamy
Adjusting the salt and adding some fresh ground black pepper

Serve hot with mushrooms and seeds on top with a sprinkle
of parsley and a drizzle of your best olive oil (or toasted pumpkin seed oil if you have it)
I also gave it a pinch of Maldon's Sea Salt on top

And have a great weekend

No comments:

Post a Comment