JERUSALEM ARTICHOKE AND HONEY VELOUTE
A Love Affair with Jerusalem Artichokes
Have you ever ventured into the realm of soups adorned with a touch of honey?
Oh, the sheer ecstasy that Jerusalem artichokes bring to my palate! Whether in a velvety puree or a soul-soothing soup, these earthy gems never fail to ravish me! My affair with these wonders began in the heart of London, at the now-missed Hedone. It was here that I first savoured the distinctive flavour of Jerusalem artichokes, known as “topinambours” in French.
Since that serendipitous encounter, my kitchen has become a canvas where I paint with the vibrant hues of Jerusalem artichokes. Their unique taste, reminiscent of artichokes but with a charm all their own, has found a cherished place in my culinary repertoire. By the way, do you know the fascinating journey of these sunflower species that found their way from an Indian American vegetable patch to the heart of French cuisine in the early 17th century?
A Historical rendezvous
A French navigator stumbles upon an unfamiliar vegetable patch in the early 17th century. Among the treasures discovered is a sunflower species with a taste so distinctive that it defies categorization. The French, in their poetic flair, christen it “artichokes” due to its uncanny resemblance in taste.
This historical rendezvous led to the introduction of Jerusalem artichokes to the culinary world, where they soon became a celebrated ingredient. As centuries unfolded, these knobby tubers carved their niche, enchanting palates with their earthy notes and hint of artichoke essence.
In conclusion
let this culinary escapade be an invitation to embrace the unique flavours that Jerusalem artichokes weave into our dishes. From the historical roots to the contemporary kitchen, these knobby tubers continue to enchant. Cheers to the art of savouring moments, and the stories etched in every dish we create.
JERUSALEM ARTICHOKE AND HONEY VELOUTE
Ingredients
- 350 g Jerusalem artichokes peeled, roughly chopped
- 350 g carrots chopped
- 300 g parsnip chopped
- 1 Echalion shallot finely chopped
- 1 garlic clove
- 1 vegetable stock
- 1 L boiling water
- 2 tbsp honey
- olive oil
Instructions
- In a large saucepan, fry the shallots with the garlic in a little bit of olive oil for 2 minutes
- .Add the vegetables, stock, and the water.
- Cover and cook for 20 minutes.
- At the end of the cooking, blitz with a hand blender the mixture.
- Add the honey, combine well and enjoy...
