Velvet Jerusalem

We’re so excited to be soup! We are Jerusalem artichokes (sunchokes/topinambours), japanese yam, celery, carrots, leeks, ginger and some chopped up carrot greens, because apparently I forgot to pick up the spinach I was planning to use. I looked around frantically for a greens stand-in and then the carrot greens looked at me all smiles saying “we won’t be bitter, we swear!” So I sautéed all in saucepan with a non-shy amount of butter. Added water, as needed and then some homemade chicken stock.
(Recipe below)

We're going to be soup!

Then, everyone jumped into the blender and mixed and mingled very nicely. I decided, this time to go for a more refined soup and strained the liquid through a sieve. Then, a touch of salt and a healthy couple dashings of cream (anything between half-and-half and 35% will do nicely).

Velouté of tompinambour, celery, yam, carrot and carrot greens.

And I give you, a Little Ninja Chef original creation: Velouté of Jerusalem artichoke, Japanese yam, carrot, celery, leek, carrot greens, homemade chicken broth and a touch of cream. Slightly awesome. And true to their word, the carrot greens were not bitter at all, they were fab.

Velvet Jerusalem Soup (serves 4)

4-5 Jerusalem artichokes, peeled (as best you can, those things are knobby!) and finely chopped
3 medium carrots
the carrot top greens of the 3 carrots, finely chopped
3 stalks of celery, finely sliced
1 medium Japanese yam, peeled and diced (or sweet potato)
1 leek, finely sliced (just the white part)
1-inch piece finely sliced fresh ginger
2 cups of chicken stock*
2-3 Tbsp butter*
1/2-3/4 cup cream (15% is preferred, but I only had half-and-half in the fridge, 35% is also a delicious option)*
water as needed
salt to taste

Melt the butter in a large saucepan and toss in the leeks. Stir for about a 1.5 minutes and add in all the other vegetables. Cover with a bit of water and let cook until the toughest of the veggies has started to become soft. Add in the chicken broth and a 1/4 cup of water and simmer until all the veggies are now soft.

Pour the mixture into a blender and blend happily away. Strain the soup through a sieve/cheesecloth/food mill to thin the liquid. Use a fork to get as much liquid out as possible. Simmer the soup very gently for 2 minutes adding the cream and salt to taste.

Ladle into bowls, garnish with fresh herbs, a drizzle of olive oil and fresh ground pepper and begin enjoying immediately!

*Vegetarian/Vegan option: use olive oil instead of butter, veggie or onion broth instead of chicken and coconut milk instead of cream.

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