JERUSALEM ARTICHOKE SOUP with miele steam oven

FEEDS 4-6 | PREPARATION TIME – 10 MINUTES | COOKING TIME – 40 MINUTES

INGREDIENTS:
SOUP -
2 TBSP BUTTER
1 WHITE ONION- PEELED AND DICED
1 STALK OF CELERY- FINELY DICED
2 CLOVES OF GARLIC, PEELED AND CRUSHED
1 FRESH BAY LEAF
1KG JERUSALEM ARTICHOKE – THOROUGHLY WASHED, PEELED, PEELINGS KEPT AND ROUGHLY CHOPPED
1.2LTRS OF GOOD QUALITY CHICKEN OR VEGETABLE STOCK
GENEROUS SPRINKLE OF SEA SALT FLAKES- TO TASTE
GOOD SPRINKLE OF WHITE PEPPER

CRUMBLE-
KNOB OF BUTTER
GOOD GLUG OF OIL
SKINS OF THE JERUSALEM ARTICHOKES FINELY CHOPPED
2 HANDFULS OF COOKED CHESTNUTS- ROUGHLY CHOPPED
2 HANDFUL OF FRESH BREADCRUMBS
HALF A BUNCH OF SAGE- FINELY CHOPPED
SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER
HANDFUL OF FINELY GRATED PARMESAN

FOR THE SOUP BEGIN BY MELTING the butter. Once melted add in the onion, celery, garlic and bay leaf and allow to sweat until the onion turns translucent and sweet, for around 7-8 minutes. 

For the Jerusalem artichokes, thoroughly wash them first to remove any dirt then peel, setting the skins to one side. These can be used in the crumble. Cut the flesh into even chunks, around 1 ½ inch pieces then add these plus the skins to a perforated tray and place in the Miele steam oven. Steam at 90 degrees Celsius for 6-8 minutes or until soft the whole way through. Once cooked add in the chunks with your onionsand pour over your hot stock, simmer over a medium heat for 2 minutes then blitz to a smooth consistency. Check and adjust seasoning to your taste.

Tip – For a whiter cleaner dish peel the artichokes, for a more rustic chestnut colour and deeper flavour soup, save time and keep the skins on.

For the crispy sage leaves, heat a generous glug of oil over a medium to high heat. Once hot, add in the sage leaves ensuring they fizz immediately. If they don’t they wont turn crisp. Allow to cook for 30 seconds or so or until they no longer fizz and are dark green. Remove and drain on paper towel and set to one side to garnish. 

For the crumble; finely dice the steamed Jerusalem artichoke skins. Add a large knob of butter to the remaining oil used to fry the sage leaves and place over a medium to high heat. Once hot add in the finely chopped Jerusalem artichokes, chestnuts, breadcrumbs, sage and seasoning. Allow the breadcrumbs to crisp up and turn a golden brown and serve alongside your soup with freshly grated Parmesan and the crispy sage leaves