Sunday dinner with nephew Brian is quite the meal. I usually like to have a few courses consisting of an hors d’œuvres, an appetizer, a main, a salad and a dessert. I blogged about the Saganaki that we had as an hors d’œuvres. And then there was the salmon cake with Cilantro Pesto, now for the appetizer.
A few days ago, Charles at Five Euro Foods posted a recipe for Curry Roasted Jerusalem Artichoke Soup which peaked my interest on a number of levels. First, I have never had, or even cooked Jerusalem Artichokes and secondly, there are not too many of our friends or relatives that will eat and enjoy curry, and Brian is certainly one of them — so I thought, perfect. He’s a good guinea pig and like Mikey will eat almost anything.
The Jerusalem Artichokes were not inexpensive so I added a potato to the mix to help increase the volume (5 smallish heads were about $4.00 Canadian). This recipe ended up making about 8 cups, so I’m going to freeze it for another time. To see the original Charles’ recipe, please click here. This is a highly flavoured soup with a touch of heat. Would I make this again? I have to say that even though I was not overwhelmed by the Jerusalem Artichokes I would certainly take the spices in this soup and make it with other vegetables, such as cauliflower. The flavour certainly hit the spot, thanks Charles!
I read a tip quite some time ago, to lessen the oil used for oven roasting vegetables; fill a bowl with cold water and add 1-2 tbsp olive oil, then dump your evenly cut vegetables into the water — they will pic up the oil as your remove them with a slotted spoon. Works like a charm!
Curry Roasted Jerusalem Artichoke Soup
- ~5 medium-sized Jerusalem Artichokes
- 1 medium sized Yukon Gold potato (or another potato that is creamy and not starchy)
- ~1 litre low sodium vegetable stock or water
- 3 tbsps Olive Oil
- 4-5 cipolini onions
- 1 small head of garlic
- 2 tsp Garam Masala
- 2 tsp Curry Powder
- 4 tbsp Greek yogurt with 2 tbsp milk or cream (to loosen a bit)
- Pre-heat oven to 375°F.
- Peel and clean the artichokes and the potato and cut into even pieces. Peel the cipolini onions.
- Mix the garam masala and the curry powder together with a pinch of salt. In the method described above, ‘oil’ the vegetables and place evenly on a baking sheet. Sprinkle with the spice mixture.
- Remove the outer skin from the garlic and place into a small ramekin; drizzle with the remaining 1 tbsp of olive oil, sprinkle with a bit of sea salt. Cover with foil. Place in the corner of the baking sheet with vegetables.
- Once the vegetables are cooked through to soft, place them into a large bowl; remove the roasted garlic cloves and add to the bowl, sprinkle the olive oil onto the mixture.
- Pour the vegetable stock over the cooked vegetables and blend well with your immersion blender. Add stock or water until the desired thickness and consistency is achieved. Press through a fine sieve for a velvety smooth and creamy texture.
- Serve in a small bowl drizzled with the yogurt mixture.