We’re working with Jerusalem artichokes again this week for French Fridays with Dorie. Despite the name, these ugly root vegetables are NOT artichokes. Also known as sunchokes they are a member of the sunflower family (their flowers are similar in appearance). We’ve roasted Jerusalem artichokes for French Fridays previously so I was fortunate enough to know where to find them for this week’s recipe.
Knowing that this soup would most likely not be the prettiest (it’s kinda beige), Dorie suggests serving this with a parsley coulis which is basically parsley and olive oil. Before I realised it, I was making this in my full-sized food processor and try as it might, it simply would not make a “coulis-like” substance. It was more like oil with bits of parsley in it… So I threw in some chopped walnuts and whizzed it up to become a walnut-parsley pesto. It worked well – the nuts brought more of a depth of flavour to the soup too. Plus, it’s really pretty!
The soup itself is fairly bland – it does need a kick of flavour (and, well, colour too!). According to Dorie, sunchokes were one of the very few vegetables available in markets after World War II and so many French people think of it like the Irish think of potatoes… It’s not been a very popular vegetable until recently when it’s started appearing on menus in various guises like soups and purées.
Get the recipe for Dorie Greenspan’s Jerusalem artichoke soup with parsley coulis here or on p 76 of Around my French Table.
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