Jerusalem artichoke soup with wild garlic has a wonderful nutty and sweet flavour. The wild garlic may be difficult to find in some countries including Malta but if you can’t get it then just use crushed garlic instead.
Jerusalem artichoke soup is made in many countries, when in season, including Malta. In Malta they are also just boiled and served with some oil and garlic, or they are turned into fritters. I have also seen it in pasta dishes too.
You need to scrub the jerusalem artichokes well to remove the skin before slicing. I just used an unused steel scourer. Anything with a rough edge can also be used. Make sure to also slice the jerusalem artichokes thinly as they take a while to soften when being simmered.
Jerusalem artichoke soup
Cook time
Total time
Jerusalem artichokes in Malta are used to make soup, boiled and served with garlic and olive oil or turned into fritters. I have also seen it served with pasta. Wild garlic works brilliantly with this dish too but may be difficult to find. Just add some garlic cloves instead.
Author: www.amaltesemouthful.com (Marlene Zammit)
Cuisine: Maltese
Ingredients
- 1 kg jerusalem artichokes scrubbed, washed and sliced thinly
- 1 onion diced
- 4 garlic cloves (only if you can't get any wild garlic)
- 2 potatoes diced
- 1 celery stick diced
- 1 carrot stick diced
- 700 ml chicken or vegetable stock
- 60 grams wild garlic
- Olive oil
- Salt and pepper
Instructions
- In a large pot add some olive oil.
- Fry the onion and garlic (if using) for five minutes.
- Add in all the other vegetables (except the wild garlic) and gently fry for ten minutes.
- Add in the stock, season and bring to a boil. Simmer gently for 1 hour.
- When the time is nearly done puree the wild garlic with a hand blender.
- Stir into the soup once simmered but leave some wild garlic puree aside.
- Blend the soup with a hand blender until liquidised.
- Serve the soup in bowls and add in a few spoonfuls of wild garlic.
- Drizzle with a little olive oil.
