Jerusalem artichoke soup with gruyere cheese
Try this delicious recipe idea from Luke Mangan drawing on fresh seasonal produce.
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- 2 tbsp butter
- 2 onions, finely sliced
- 2 leeks, white part only, sliced
- 800g Jerusalem artichokes, peeled and roughly chopped
- 200g potatoes, peeled and roughly chopped
- 3 1/2 cups milk
- Sea salt and freshly ground black pepper
- 6 baby onions
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar or red wine vinegar
- 3 tbsp grated gruyere cheese
- Melt the butter in a large saucepan. Add the onions and leeks and cook until soft. Add the artichokes and potatoes and pour in 2 1/2 cups of milk. Bring to the boil, then turn the heat down and simmer gently for 30 minutes or until the vegetables are tender. Cool slightly and puree until smooth. Reheat with the remaining cup of milk and season to taste.
- Meanwhile, preheat the oven to 160C. Cut the onions in half through the middle (but do not peel). Combine the olive oil and vinegar in a baking dish and place the onions on top, cut-side down. Bake for 30 minutes, or until soft and caramelised. Remove the skin.
- To serve: Place two onion halves in the centre of each bowl. Ladle in some soup and sprinkle with gruyere.