Monday, March 01, 2010
#26 Jerusalem artichoke and cashew soup
If, like me you love Jerusalem artichokes, try this very simple but utterly delicious soup. The cashew nuts not only thicken the soup, but compliment the nutty taste of the artichoke very well.
The final result is a pale, aromatic and elegant dish.
2 tbsp sunflower oil
1 small onion, finely chopped
1 small garlic clove, finely chopped
250 g Jerusalem artichokes, peeled and chopped
1 l water
15 cashew nuts
Heat the oil and fry the onion until translucent, about 10 minutes.
Add the garlic, stir for a few seconds. Add the artichoke and water, season with salt.
Add the cashew nuts and cook for 30 minutes or until the vegetables are tender.
Liquidise, reheat gently and serve.