Jerusalem artichoke and chicken soup

Jerusalem artichoke and chicken soup recipe

This is a beast of a soup. It is an entire meal in a bowl. Nothing else required.

However, it does look like very thick grey drain water when you have liquidised it – hence the photo of chickens rather than the bowl of soup!  Remember, looks can be deceiving though and it tastes amazing.

Serves 4 – 6

 

Jerusalem artichoke and chicken soup


Ingredients

  • 4 chicken thighs

  • A little olive oil

  • 700g approx of Jerusalem artichokes

  • 2 onions

  • 1 clove of garlic


Method

  • Lightly brown the chicken thighs in a little oil in a large saucepan and then set aside the thighs.

  • Peel and roughly chop the Jerusalem artichokes (peeling them can be fiddly but it is a lot easier when they are fresh).

  • Do the same with the onions and the garlic.

  • Gently fry them all in the chicken pan for 7-10 minutes until lightly golden.

  • Return the chicken to the pan, add enough water to cover and bring to the boil and simmer for 30 minutes.

  • You could equally do all this in a casserole and shove it in the oven at around 150°C for an hour or so.

  • When everything is tender, remove the chicken and slice it up finely (removing the bone if you have bought bone in thighs).

  • Then either blitz the lot – chicken and all, or, as I did, blitz the artichoke element and then return the sliced chicken to the soup depending on what consistency you prefer.

  • Try not to be perturbed by the resulting farting. Unless you have specific dietary issues, this is most likely a sign of fermenting joy from your microbes at being given such a fabulous meal. 

Text © 2013 by Nigel Slater from his book “Eat”, with permission.

Previous
Previous

Dilly garlicky carrotskys

Next
Next

Ratatouille