* 450g Jerusalem artichokes
* 30g butter
* 1 tbsp olive oil
* 300 ml vegetable stock
* 2 onions finely chopped
* 300 ml milk
* Juice of 1 lemon
* Salt and freshly ground black pepper
* 150 ml single cream to serve
Wash and steam artichokes for 20 minutes. Melt the butter and oil, add onions and gently cook until soft but not brown. Slip the artichokes out of their (now blackened) skins then add to the onions and cook for 6-8 minutes. Add the stock and milk and simmer for 20 minutes or until the vegetables are soft. Liquidise until totally smooth then add lemon juice. Reheat and serve with the cream.
I'll have to substitute the milk but will be off down the lottie asap...
8)
Did this for tea tonight, served with cheesy bread (all that we had available for a simple meal). I found it very tasty, good winter food, and so did my daughter.
nice - did you try steaming and squishing? ;)
Oh yes, steamed them for about 15 mins, then plunged into cold water, and finally squished onto the chopping board (all done while the onion was sizzling gently). Finally the artichoke puree was added to the pan ...
This was far easier than fiddling with peeling beforehand ...
But Peace on Earth may have to wait? Curry?
???
:-[
*whispers* why is it called Palestine soup please?
*whispers back*
it's the connection with Jerusalem
Final comments - the soup was splendid, enjoyed by all parties, but perhaps a bit environmentally dubious, as we may well have contributed to the ozone layer problem (methane emissions etc ... ;D )
I know it's boring, but I have to ......
Its name, Jerusalem Artichoke, does not, as it seems, imply that it grows in Palestine, but is a corruption of the Italian Girasola articiocco, the Sunflower Artichoke, Girasola meaning 'turning to the sun,' an allusion to the habit it is supposed to have in common with many of the Sunflower tribe. The North Italian word articiocco - modern carciofo - comes through the Spanish, from the Arabic Al-Kharshuf. False etymology has corrupted the word in many languages: it has been derived (though wrongly) in English from 'choke' and 'heart,' or the Latin hortus, a garden, and in French, the form artichaut has been connected with chaud, hot, and chou, a cabbage.
Not at all boring Barnowl, although I already knew the origin of the name, well the girasole bit anyway, I still find it fascinating to see how things have developed over the years.
Just googled, and I never realised that the soup is associated with Passover, which is of course cementing its link with the middle east ...
http://www.apples4theteacher.com/holidays/passover/kosher-recipes/palestine-soup.html (http://www.apples4theteacher.com/holidays/passover/kosher-recipes/palestine-soup.html)
::)
Thanks for the explanation SSprout and BOwl, must have been having a blonde moment!
;)
That's really curious, Curry.
A North American plant, although mistakenly given a middle-eastern name, becomes part of a Jewish traditional meal!
Nonetheless, I won't be waiting until Passover to try that good looking recipe above :)
Made the Palestine soup at the w.e. - very nice indeed, so many thanks for the recipe Supersprout.
(And steaming then squeezing out of the skins is much easier than trying to peel them - great tip).
Glad you enjoyed it Barnowl, was taught the squeezing thing by my Mum as a wee sprog - sister and I had full scullery duties! ;)