Mary berry Jerusalem artichoke soup

Mary berry Jerusalem artichoke soup is a delicious and hearty dish that is perfect for colder weather. Made with earthy Jerusalem artichokes, leeks, garlic, and chicken stock, this soup has a rich and complex flavor that will warm you up from the inside out.

Why people also love Mary berry Jerusalem artichoke soup

People love Mary Berry’s Jerusalem artichoke soup for a few reasons. Firstly, it has a rich and complex flavor that is both comforting and satisfying. The earthy taste of the Jerusalem artichokes pairs well with the sweetness of leeks and garlic, while the chicken stock adds depth to the overall dish.

Secondly, this soup is easy to make with simple ingredients that are readily available at most grocery stores. It’s also relatively low in calories and high in fiber, making it a healthy choice for those watching their weight or looking for nutritious meal options.

Finally, Mary Berry is known for her expertise in cooking and baking, so people trust her recipes to be reliable and delicious. Her Jerusalem artichoke soup recipe has been tried-and-tested by home cooks around the world who rave about its taste and ease of preparation.

Ingredients:

• 1 lb (450g) Jerusalem artichokes, peeled and roughly chopped
• 2 medium leeks, trimmed and sliced
• 2 garlic cloves, crushed
• 3 tbsp olive oil
• Salt and freshly ground black pepper
• 750ml chicken stock (or vegetable stock if preferred)
• Fresh parsley leaves, to garnish

Instructions:

1. First of all,Heat the olive oil in a large saucepan over medium heat.
2. Add the leeks and garlic to the pan and sauté for about five minutes until softened but not browned.
3. Add the chopped Jerusalem artichokes to the pan along with some salt and pepper. Stir well to coat everything in oil.
4. Pour in enough chicken stock to cover the vegetables and bring to a boil.
5. Reduce the heat and let simmer for 20-25 minutes until the Jerusalem artichokes are tender.
6. Remove from heat and blend with an immersion blender or transfer to a blender in batches until smooth.
7. Return the soup to the saucepan, add more stock if necessary, and season with salt and pepper to taste.
8. Heat through gently over low heat without boiling.
9. Serve hot garnished with fresh parsley leaves.

Quick Facts

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Difficulty: Easy
• Cuisine: British
• Category: Soup

Equipment Needed:

• Large saucepan
• Immersion blender or regular blender

Yield: Makes approximately 4 servings.

Serving Suggestions:
This soup can be served as a starter course or as a light lunch. It pairs well with crusty bread and a simple green salad.

Expert Tips & Tricks:

• If you don’t have chicken stock on hand, vegetable stock works just as well.
• To make this soup vegan-friendly, simply substitute vegetable broth for the chicken broth and omit any garnishes that are not plant-based.
• For added flavor, try roasting the Jerusalem artichokes before adding them to the soup.
• If you prefer a chunkier texture, reserve some of the chopped vegetables before blending and add them back into the soup after blending.

Nutrition Information:

• Calories: 170
• Fat: 9g
• Carbohydrates: 19g
• Fiber: 4g
• Protein: 3g

Presentation:
To present this dish, ladle it into bowls and garnish with fresh parsley leaves. You can also drizzle a little bit of olive oil over each bowl for added flavor and presentation.

Variations and substitutions for Mary berry Jerusalem artichoke soup:

1. Add cream: For a richer version of the soup, you can add some heavy cream or coconut milk.
2. Spices: Add spices like cumin, coriander, turmeric or curry powder to give the soup an Indian twist.
3. Chickpeas: Adding chickpeas to this recipe will make it more filling and provide extra protein.
4. Potatoes: You can use potatoes instead of Jerusalem artichokes if they’re not available in your area.
5. Mushrooms: Sautéed mushrooms go well with this recipe and will add another layer of flavor.
6. Bacon bits: Crispy bacon bits on top will bring texture to the smoothness of the soup
   7.Croutons: Top the soup with homemade or store-bought croutons for added crunch.
7. Herbs: Add fresh herbs like thyme, rosemary, or sage to give the soup an aromatic flavor.
8. Cheese: Sprinkle grated Parmesan cheese over each bowl of soup for a cheesy twist.
9. Lemon zest: Adding lemon zest will add brightness and freshness to the dish
   11.Apple slices: Thinly sliced apples sautéed in butter make a great garnish and bring sweetness to the dish
   12.Walnuts: Toasted walnuts sprinkled on top adds nutty flavour and texture
   13.Pumpkin puree: Mixing pumpkin puree with Jerusalem artichokes makes it creamier and adds depth of flavour
   14.Carrots: Grated carrots can be used to add sweetness and color to the soup.
10. Garnish: Try different garnishes like crème fraîche, chopped chives, or a drizzle of truffle oil for added flavor.

Recommendations and notices:

1. Jerusalem Artichokes: Make sure to choose fresh, firm and unblemished Jerusalem artichokes as they tend to spoil quickly.
2. Peeling: Peeling the knobbly skin of Jerusalem artichokes can be a bit tricky, so use a sharp knife or peeler and take care not to waste too much flesh.
3. Stock Quality: Use good quality chicken stock or vegetable broth for best results.
4. Blending Carefully: When blending the soup with an immersion blender or regular blender, make sure it is cool enough before blending in order to avoid burns from hot splatters
   5.Storing: This soup can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
5. Reheating: When reheating the soup, do so gently over low heat without boiling to avoid curdling any cream that may have been added.
6. Serving Temperature: Serve hot or warm but not cold as it will be less flavorful and texture won’t be creamy
   8.Garnishing: Don’t forget to garnish with fresh parsley leaves for an extra pop of color and flavor.

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