This weekend I had the rare good fortune to receive a beautiful bag of fresh Jerusalem artichokes. Since I was not familiar with them, my mind immediately started whirling as to what to do and how to proceed.
If you haven’t seen sunchokes up close, they are a root that looks very much like ginger root. But, straight out of the garden it is a very different story. They can be a real tangled mess of hairy shoots, extraneous knobs, and matted soil. Thanks to my friend Kathy, she would have none of that. She is so meticulous she probably vacuums her garden. My artichokes were so gorgeous, Kathy must have vacuumed them too!
Turns out Jerusalem artichokes are first peeled, and then they can be eaten either raw or cooked. They have a clean, slightly nutty flavor, with a texture between a potato and a radish.
This particular weekend was dedicated to testing pressure cooker recipes, so it was the obvious tool for me to use. Regular followers may recall that lately I have become so smitten with cauliflower that it keeps popping up on the blog, in one form or another.
My choice was pre-destined. A creamy hot soup would feature a lovely combination of cauliflower (of course) and Jerusalem artichokes, reminiscent of French vichyssoise. The cauliflower adds plenty of thickening power and blends well with the artichokes. Turns out, it is a very simple soup, thanks to an assist from my latest pressure cooker, a Fagor Multi-cooker.
It begins with a quick sauté of leeks and garlic in melted butter, then cauliflower and Jerusalem artichokes are added, seasoned, and all briefly stirred together. Chicken stock is poured in to barely cover and the unit is set to pressure mode for a mere 6 minutes.
To finish the soup, an immersion blender purees it all while it is thinned with a bit coconut milk. The flavors are subtle yet intriguing – only requiring an adjustment of salt, white pepper, and dash of nutmeg.
This is a beautiful soup, both in taste and appearance. I served it piping hot, topped with a float of sautéed mushrooms and green onions. So easy, so elegant.
Cauliflower and Jerusalem Artichoke Soup with Mushroom Salad Float
Prepared in pressure cooker, but not required. If not using, proceed as directed, but simmer the soup about 30 minutes instead of 6 minutes in pressure cooker
2 tablespoons butter
2 leeks, white only – about 1-1/2 cups
1 clove garlic, minced
3 cups riced cauliflower or florets cut up
1 cup Jerusalem artichokes peeled and sliced (5 oz.)
½ teaspoon salt
¼ teaspoon white pepper
3 cups chicken stock
1 cup lite coconut milk
¼ teaspoon nutmeg
Garnish: Sliced mushrooms and onions sautéed with rosemary; and/or sliced green onion.
- In pressure cooker set to SAUTE, cook leeks and garlic in butter over medium heat to soften.
- Stir in the cauliflower and Jerusalem artichokes, season with salt and white pepper and toss well. Pour in chicken stock to cover.
- Cover with lid, set to PRESSURE mode and cook for 6 minutes.
- Meanwhile prepare Mushroom Salad for garnish. In olive oil, sauté mushrooms, onion, rosemary, salt and pepper in olive oil to release liquid. Set aside. Slice green onion for garnish.
- When complete, use quick release method, then remove lid.
- Using immersion blender, puree until smooth thinning with coconut milk. Add nutmeg and adjust seasoning with salt or white pepper to taste.
- Ladle hot soup into bowls, top with Mushroom Salad and sprinkle with green onion.