April 30, 2020

SUNCHOKE, APPLE, THYME

Johannesburg restaurant

by chef Candice Philip of Grei restaurant

Serves 4 – 6

INGREDIENTS

Jerusalem artichoke elixir

250g Jerusalem artichokes, roughly sliced

650ml good vegetable stock

1T molasses

Artichoke soup

2 onions, roughly diced

2 cloves garlic, sliced

1 Granny Smith apples, peeled and diced

3 bay leaves

200ml dry white wine

2 tins artichoke hearts, keep the brine

250g Jerusalem artichokes from the elixir (strained out from the above recipe)

1L vegetable stock (600ml for soup preparation and 400ml for dilution later)

drizzle of olive oil

2 sprigs fresh thyme

METHOD

Jerusalem artichoke elixir

  1. Brown the Jerusalem artichokes in a medium-sized pot. Colour equals flavour.
  2. Deglaze with the vegetable stock and allow to simmer slowly for about 20 minutes.
  3. Add the tablespoon of molasses, and check seasoning. You are looking for that Jerusalem-artichoke flavour and a rich golden-brown colour.
  4. Remove from heat and allow to stand while you start the soup.

Artichoke soup

  1. In a large pot add a little canola oil and sauté the onions along with the garlic.
  2. Add the diced apple, thyme and bay leaves. Allow to brown.
  3. Deglaze with white wine.
  4. While simmering down, prepare the artichoke hearts, remove from the brine but keep the brine. Slice the artichokes in half.
  5. When the wine has cooked away add the sliced artichokes and the artichoke brine as well as the Jerusalem artichokes from the elixir.
  6. Bring to the simmer before adding the vegetable stock.
  7. Allow to cook slowly for about 20 minutes.
  8. Remove from stove and blend in small amounts in the thermomix or jug blender. Blend until smooth and velvety. Continue until all the soup had been blended.
  9. Check seasoning and stain through a fine chinois. If the soup is too thick for your liking, you can dilute with a little more vegetable stock.
  10. Strain your elixir through muslin/cheese cloth.
  11. When ready to serve, heat the elixir and place a little at the bottom of your soup bowl. You will then pour your hot artichoke soup into the elixir.
  12. Garnish with a little drizzle of olive oil and a small sprig of thyme. Enjoy.
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