Jerusalem Artichoke Soup With Artichoke Crisps
|Jerusalem artichokes||1 1⁄4 Pound (625 Gram)|
|Butter||2 Ounce (50 Gram)|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Celery stick||1 , chopped leaves|
|Vegetable stock/Chicken stock||1 3⁄4 Pint (1 Liter)|
|Vegetable oil||2 Cup (32 tbs) (For Deep-Frying)|
|Single cream/Milk||6 Fluid Ounce (175 Milliliter)|
|Finely grated parmesan cheese||3 Tablespoon|
|Flat leaf parsley leaves||1 Tablespoon (For Garnish)|
1 Finely grate the rind from the lemon and set it aside. Squeeze the juice and put it into a large bowl of cold water. Carefully peel the artichokes; reserve 2 and chop the rest into 1.5 cm (3/4 inch) pieces, dropping them into the lemon water as you prepare them to prevent discoloration.
2 Melt the butter in a large saucepan, add the onion, garlic, celery, thyme and reserved lemon rind and cook gently, without allowing them to colour, for 6-8 minutes, or until softened. Drain the chopped artichokes and add to the pan with the stock. Season to taste with salt and pepper and bring to the boil. Lower the heat and simmer for about 15 minutes, or until the artichokes are tender.
3 To prepare the artichoke crisps, drain the 2 reserved whole artichokes, slice them thinly and dry well on kitchen paper. Heat some oil in a deep saucepan to 180-190°C (350-375°F), or until a cube of bread browns in 30 seconds. Add the artichoke slices in batches and fry until crisp and golden. Drain well
on kitchen paper.
4 Puree the soup in a blender or food processor until smooth. Strain the soup through a sieve and return to the pan. Add the cream or milk, and a little water if too thick, season to taste and bring back to the boil. Stir in the finely grated Parmesan and serve in warmed bowls, sprinkled with the artichoke crisps and garnished with flat leaf parsley leaves.