Jerusalem artichoke soup with saffron and thyme
A nourishing and hearty winter potage!
2 tbsp olive oil
2 medium onions, chopped
3 garlic cloves, chopped
350 g Jerusalem artichokes, scrubbed and roughly chopped
350 g carrots, scrubbed and roughly chopped
1.2 litres hot vegetable stock
1 tbsp fresh thyme leaves or 1½ tsp dried thyme
Large pinch of saffron Juice of half lemon
Sea salt and freshly ground black pepper
Heat the oil in a large pan over a medium heat, add the onions and fry for 5–10 minutes or until translucent. Add the garlic and fry until fragrant. Stir in the artichokes, carrots, and a little salt, then cover and sweat, stirring frequently, for 10–15 minutes or until the vegetables are softened.
Add the stock, thyme and saffron, bring to the boil, then simmer for 20 minutes or until the vegetables are thoroughly soft. Cool briefly, then blend until smooth. Stir in lemon juice and season to taste with salt and pepper. Serve in warm bowls with a drizzle of oil.