This soup was great! Everybody here loved it. The Jerusalem
artichokes gave it a nutty flavor. If you don't want to go around
digging up the garden, you can get Jerusalem artichokes at the store.
They're called sunchokes. The store bought-kind have less flavor but
they're great in salads or even as a crunchy snack.
Why
Jerusalem? No, they don't come from the Middle East. Well maybe they
do, but Jerusalem is a mispronunciation of girasole, the italian name
for sunflower. Girasole doesn't mean sun-flower though. Gira means turn
and sole means sun. So Girasole, which is pretty close to Belle and
Liv's last name, means "turns toward the sun."
{Makes 4 servings}
You'll need:
1/2 pound of Jerusalem artichokes
1/2 pound of small potatoes - cut into cubes
2 tablespoons extra-virgin olive oil
2 cups minced onion
4 cups chicken broth or vegetable stock
1/4 teaspoon freshly grounded black pepper
Yogurt
- for garnish
4 sprigs of dill - for garnish
A little adult help
Equipment:
A 4-quart sauce pan
A wooden spoon
A ladle
A blender
Scrub those artichokes! Scrub them well
because the worse thing would be to have grit in this fabulous soup.
Cut them in chunks and wash them one more time just to be sure.
Add the broth,
the chokes and the potatoes. Sprinkle in the pepper.
Bring the broth to a boil and then simmer for 40-45 minutes or until the chokes and potatoes are soft.
Here's where you should ask for help. Transferring the hot soup into the blender can be tricky.
The
recipe calls for dollop of yogurt and spring of dill to be added as
garnish when you serve the soup. We cut to the chase. The soup was gone
before anyone thought to garnish anything!
