Artichoke soup
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Lempe’s toasty artichoke soup will leave you speechless. Add parsnip crisps and it’s like being in a restaurant!
Ingredients for four
400g Jerusalem artichokes 1 floury potato (medium size) 2 dl whipping cream 1 small leek with the lightest pepper 1 small leek with the lightest pepper 1 small leek with the lightest pepper 1 small leek with the lightest2 dl dry white wine (or water+white wine vinegar) 5 dl vegetable stock (1 pinch of sugar 1 pinch of white pepper 1 teaspoon of rosemary salt 1 tbsp butter
parsnip for the chips (optional)
olive oil
Cut the white part of the leek and peel off the outer layer. Chop in a saucepan. Butter perään; begin to gently simmer.
Peel the Jerusalem artichokes. Not the easiest thing in the world to do, but rough it up with a paring knife. Wash well after that and chop.
When the leeks are soft, add the white wine to a saucepan and cook on high heat. Allow the wine to evaporate almost completely.
Place the artichokes in a saucepan, add the vegetable stock and the rosemary. Simmer under the lid for 15 minutes until the artichokes are soft.
Sill the parsnip crisps can be made from the water. Place a shallow pan on a medium heat and add the olive oil. Peel the parsnips, then use a paring knife to pull the root vegetables into smooth shavings. Toss as is in the pan. They will crumble into chips in a few minutes. Be careful not to burn, you want to get a nice smoky flavour from the black. Transfer to a paper towel.
When the artichokes are soft, add the cream (and a dash of lye) and blend the soup with a hand blender until smooth. Season to taste with sugar, white pepper and salt.
Distribute the artichoke soup onto plates, garnish with cream and arrange the parsnip chips neatly on top. Serve hot with a nice piece of bread.