Jerusalem artichoke velouté with curry and a touch of honey
Don’t mix Jerusalem artichokes with artichokes. The stars of this velouté are sweet tasting, oblong root vegetables with a skin similar to that of ginger. Their nutty taste and starchy flesh make them the ideal ingredient for thick and creamy veloutés. Try this simple recipe which produces a succulent, unctuous soup with the same warming effect as a hot water bottle, albeit from inside out!

Jerusalem artichoke velouté with curry and a touch of honey

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Recipe by: adapted from blog La cuisine de Mercotte
Busy:10 min, Total prep time: 40 min
Serves: 4 
Wash the artichokes and peel them grossly, leaving a bit of skin on. Cut them into 1 inch dices and sauté in the hot oil in a pan with tall sides on medium heat.

After 5 minutes, add the honey, curry and coriander seeds and sauté for another 3-4 minutes.

Add the stock and cream, bring to a boil, and simmer uncovered for 30 minutes or until the artichokes are tender.

Correct the seasoning with a bit of pepper (you should not need to add salt since the stock is already salty) and blitz into a smooth velouté. I personally like to leave a few pieces in it to add texture.

Serve with freshly grated or shaved parmesan and a sprinkle of paprika for a bit of colour.

Wash the artichokes and peel them grossly, leaving a bit of skin on. Cut them into 1 inch dices and sauté in the hot oil in a pan with tall sides on medium heat.

After 5 minutes, add the honey, curry and coriander seeds and sauté for another 3-4 minutes.

Add the stock and cream, bring to a boil, and simmer uncovered for 30 minutes or until the artichokes are tender.

Correct the seasoning with a bit of pepper (you should not need to add salt since the stock is already salty) and blitz into a smooth velouté. I personally like to leave a few pieces in it to add texture.

Serve with freshly grated or shaved parmesan and a sprinkle of paprika for a bit of colour.

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Rating: 4.7/5 (3 votes cast)
Jerusalem artichoke velouté with curry and a touch of honey, 4.7 out of 5 based on 3 ratings
For a lighter verion of this soup, use soy cream instead of the single cream and reduce the amount of stock a bit to keep the velouté texture.
Ingredients

500g Jerusalem artichokes
1 teaspoon honey
1 teaspoon medium curry
1/2 teaspoon coriander seeds
2 tablespoons olive oil
750g chicken stock or water with 2 stock cubes
25 cl single cream
Pepper
80 g grated or shaved parmesan
Paprika

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