I love making soup. Homemade soup was a big part of family lunchtime when I was a child and I’ve carried on the tradition, making soups out of everything I can get my hands on. My favourite soup cookbook is a faded copy of ‘Soup and Beyond’ which I’ve had since I was a student. I really like the way it broadens traditional soup horizons, with combinations such as ‘Potato, Leek and Lavender Soup’ and ‘Prince and Pedlar Soup’ (quince and medlar). This recipe book, alongside a keen interest in more unusual crops, has led me to play with all sorts of soupy concoctions – most of which have tickled enough taste buds that they’ve been reprised multiple times, for example, our family favourite cream of kohl rabi soup (which alas has not been possible from the allotment this year for molluscular reasons – see Taking Stock: The Three Worst Crops of 2016).

Allotment Soup Challenge

So I decided I’d set myself challenge for the next few months – to make as many different soups with produce from allotment 96B as I can – to trial new flavour combinations and to make the most of our homegrown produce. There’s nothing better than soup to use up leftover vegetables and to warm your cockles when your heart is feeling rather chilly, for whatever reason. So here goes… the first soup is with the leftover Jerusalem artichokes, harvested last week, mostly used in stir-fries, but with some sorry specimens (not a problem in soup) hiding at the back of the veggie drawer. It’s a good job the soup is nourishing and tasty as there’s an awful lot more artichokes where these came from – whoever had our allotment before us really liked the knobbly tubers and we could currently supply the majority of Hertfordshire until Christmas and beyond…

Roasted Jerusalem artichoke and sweet chestnut soup 🌰

Ingredients

500g Jerusalem artichokes

150g sweet chestnuts

250g potato

1 onion

200ml stock

200ml milk

100ml single cream

1 tsp winter savoury (could use thyme but it might have a less protective effect on your digestive system – see below!)

Salt/black pepper to taste

Method

Roast the chestnuts (with a cross slit in their shells) and the scrubbed artichokes in the oven at 180ºc for 30 minutes or until the vegetables are soft (don’t need to add oil). Meanwhile, boil the peeled, chopped potatoes, winter savoury leaves and halved onion in the stock and milk until the vegetables are soft. When cooled, combine the stock, milk, onion, winter savoury and potatoes with the artichokes (which can be skinned at this point, or as I did, squeezed out of their skins – messy but fun!)

Blend the soup and when it is smooth add the chopped chestnuts and salt and pepper to taste. The soup can then be blended again until there are only small nuggets of chestnut to add a bit of bite to the soft soup. Heat in a pan and serve with crusty bread. It really is pretty simple… and delicious.

You might want to eat fairly sparingly to begin with as the effects of Jerusalem artichokes can be rather potent on the unwary digestive system, but the winter savoury should help take the wind out of the Jerusalem artichokes’ sails, so to speak.  😉

Please leave me a comment – especially if you have any suggestions about other ways of cooking with Jerusalem artichokes – or producing power with them, or any other ideas as I’m not convinced our collective digestion systems will cope with eating all of them over winter, so we need to dream up some alternative uses!!  🙂