I was babysitting today so needed a lunch that was steadying, but with sufficient interest to take my mind off the more mundane trivia associated with looking after a one year old. This soup is all about layers of flavour and texture. Boom.....job done.
Lunch that is......the raising of one's child goes on. For two:
Jerusalem Artichokes - 8 large ones
Juice of 1 lemon
A pinch of vegetable bouillion powder - I use the Marigold brand
Milk - 1/2 a pint or so
Cream - a splash
Pine nuts - 25g
Soft cooking chorizo, spicy or otherwise - 100g
Flat leaf parsley - 1/2 a small supermarket packet.
Peel and roughly slice the artichokes then drop into a bowl of cold water to which the lemon juice has been added - this stops them going black. When you have peeled the lot, drain and transfer to a saucepan. Just cover with milk and bring gently to the simmer. Add the bouillion powder and a light seasoning of salt and white pepper. Simmer until the artichokes are very soft adding a little more milk if required. The milk may separate into curds and whey during the cooking process - panic not, it all comes back together once blitzed in the liquidiser.
Drain the artichokes and place the solids in the blender along with a little of the cooking liquid and a splash of cream. Blitz adding more of the cooking liquid until you have a nice thick soup consistency. Check the seasoning again and keep warm.
Peel the papery skins off the chorizo sausage and pinch off small nuggets. Fry this off gently in a pan (mashing with a spoon as you fry) until the oil begins to render and the sausage is crumbled and cooked through. Chop your parsley and lightly toast the pine nuts in a dry pan. Plate up, eat and carry on.