On a recent trip to O’Briens Chop House in Lismore, Co. Waterford, I had a small taster of their Jerusalem Artichoke soup. Richard is a very gracious host who picked up on my heavy hints about wanting to try the soup but also wanting game terrine for my starter by letting me have a little cupful. It really stayed in my memory and I just had to make it when I got home. This is my version with a big nod of thanks to them for the inspiration…
(Serves 4, generously)
Ingredients:
350g Jerusalem Artichokes, scrubbed & trimmed, chopped
1 Onion, finely chopped
1 small Potato, chopped
2 small Carrots
2 sticks of Celery, leaves reserved
A handful of Parsley stalks
2 Bay leaves
500 ml Chicken Stock
50 ml milk
Knob of Butter
Glug of Olive Oil
To Finish:
Truffle Oil (if available but well worth it!)
Method:
Chop all the vegetables to a similar size so that they cook at around the same time
Melt the butter in a pot and add the olive oil
Add all the vegetables and sweat on a medium with the lid on for about 10 mins or until softened, stirring every now and then
Add the bay leaves, celery leaves and parsley stalks and stir over the heat for a minute or so
Add the chicken stock and bring to the boil, add a small amount of salt & pepper
Simmer for about 10 mins & Remove the bay leaves.
Using a hand blender or liquidizer, blitz until smooth
Add the milk and check the consistency & seasoning
Serve with a few drops of the Truffle Oil