Jerusalem Artichoke Soup

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1 1/2 lb (675 g) Jerusalem artichokes

5 tbsp orange juice

1 oz or 2 tbsp (25 g) butter

1 leek, chopped

1 garlic clove, crushed

1/2 pint or 1 1/4 cups (300 ml) vegetable stock

1/4 pint or 3/4 cup (150 ml) milk

2 tbsp chopped coriander (cilantro)

1/4 pint or 2/3 cup (150ml) natural (unsweetened) yogurt

grated orange rind, to garnish

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  1.    Rinse the Jerusalem artichokes and place in a large saucepan with 2 tablespoons of the orange juice and enough water to cover. Bring to a boil, reduce the heat and cook for 20 minutes or until the artichokes are tender.
  1.    Drain the artichokes, reserving 2 cups (425 ml) of the cooking liquid. Leave the artichokes to cool.
  1.    Once cooled, peel the artichokes and place in a large bowl. Mash the flesh with a potato masher.
  1.    Melt the butter in a large saucepan and sauté the leek and garlic for 2-3 minutes, stirring until the leek softens.
  1.    Stir in the artichoke flesh, the reserved cooking water, the stock, milk and remaining orange juice. Bring the soup to the boil, reduce the heat and simmer for 2-3 minutes.
  1.    Remove a few pieces of leek with a slotted spoon and reserve. Transfer the remainder of the soup to a food processor and blend for 1 minute until smooth.
  1.    Return the soup to a clean saucepan and stir in the reserved leeks, coriander (cilantro) and yogurt.
  1.    Transfer to individual soup bowls, garnish with orange rind and serve.


From What’s Cooking Vegetarian

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Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

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