For about a month and a half, even here in Sicily, we have witnessed a sudden drop in temperatures – obviously considering that for us Sicilians it already feels cold at 64°F! I know, it’s scandalous, but we’re used to having mild temperatures all year round, and we really can’t grasp the real cold unless it manifests itself in completely exceptional cases and for very short times. That said, the temperature range from morning to evening is quite significant, and the desire to warm up with a hot dish has almost become a necessity! At home, everyone considers me the queen of soups because not only do I love them, but I always prepare different and stimulating ones to counter this temperature change. After the fennel and mixed mushroom soup, which I tell you was an incredible success, today I propose one with Jerusalem artichokes, another interesting seasonal vegetable that I love very much! Its taste is very reminiscent of artichoke, but unlike the latter, there’s no need to strain anything at the end of cooking. To get a smooth and homogeneous cream, you just need to blend them, as they are completely free of fibrous threads that are so annoying during chewing. I love respecting the seasonality of the foods I consume to fully enjoy their beneficial properties, and Jerusalem artichokes have many, first of all being a low-calorie food. For further details, as always, I refer you to the information sheet found below. That said, this comfort food I propose today will literally win you over! Its taste is really delicate and blends wonderfully in an embrace with the tangy flavor of sun-dried tomatoes, a precious gift from a dear friend of mine, and the savoriness of Parmesan. A cuddle you shouldn’t miss!
Jerusalem artichokes, despite being tubers, unlike potatoes, have a lower caloric power because they consist of 80% water. The starch present in potatoes is, in fact, totally digestible by our body in the form of glucose, while the fructo-oligosaccharides of the Jerusalem artichoke do not follow the same destiny during intestinal transit. Thanks to their nutritional composition, these tubers are able to reduce cholesterol levels, stabilize blood glucose levels and regulate intestinal activity. They are particularly useful in the diet of the elderly, convalescents, pregnant women and children.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 1.5 lbs Jerusalem artichokes
- 2 Medium potatoes
- 1 Onions
- 4 cups Vegetable broth (+ as needed)
- 3.5 oz Salted sun-dried tomatoes
- 3.5 oz Grana Padano DOP (in flakes)
- as needed Oregano
- as needed Extra virgin olive oil
- 1 clove Garlic
- as needed Salt
Preparation:
Start by washing and peeling all the tubers (potatoes and Jerusalem artichokes). Cut them into chunks (fig. 1)
In a large pot, sauté the julienned onion with a drizzle of oil and 1 tablespoon of vegetable broth. Then add the tubers and cover completely with the hot broth. Bring to a boil over high heat, then lower and cook for about 20 minutes. Adjust the salt and turn off the heat. Let cool for a few minutes, then blend everything with an immersion blender (fig. 2).
Blend until you achieve a creamy and smooth consistency (fig. 3).
Meanwhile, rinse the sun-dried tomatoes well under running water to desalinate them, then blanch for 1 minute in plenty of boiling water, drain, squeeze and gently pat dry on kitchen paper (fig. 4).
Season them with olive oil, oregano, and garlic (fig. 5).
Serve the soup while still hot with some sun-dried tomatoes, Parmesan flakes, and a drizzle of raw oil. And there you have it… your Jerusalem artichoke, sun-dried tomato, and Parmesan soup is ready to be enjoyed!
Enjoy your meal from the Kitchen of Fefe’!
