Jerusalem artichoke & Spinach soup
500g Jerusalem artichokes ‘washed’
1ltr Vegetable stock or water
2 Garlic cloves
A few sprigs of thyme
Handful of sunflower seeds
70g Salted butter
Now to start this gorgeous soup heat a large pan, drizzle in about a table spoon of olive oil. Chop the artichokes into rough equal size pieces and add to the pan.
Try to resist touching the artichokes for a few minutes so they form a really nice almost caramel colour underneath, add the roughly chopped shallot, crushed garlic, a few sprigs of thyme and the butter cook for 10 to 15 minutes.
Bring 1 litre of stock or water to the boil and add this to the artichokes cook for a further 15 minutes or until liquid has reduced by half.
A few minutes before blending add the spinach, season with salt and a few cracks of pepper and throw in a small knob of butter for good measure.
Blend and serve with a few toasted sunflower seeds, chilli oil and a few slices of bread.
Make your own “Dirty Dish” following my recipes and be sure to tag @isaaccarew on social media along with the hashtag #TheDirtyDishes
(Keep a look out on the “Dishes You Make” tab to find your lovely creations)