Again, a recipe taken from Yotam Ottolenghi’s innovative collection.
4 tbsp olive oil, plus extra to finish
2 medium onions, peeled and sliced
6 yellow peppers, deseeded and cut into quarters
12-15 Jerusalem artichokes, peeled and quartered (450g net)
750ml vegetable (or chicken) stock
½ tsp caster sugar
Salt and white pepper
20g chopped coriander
Heat three tablespoons of the olive oil in a large saucepan, and cook the onions on medium heat for 10 minutes, stirring occasionally, until soft but not coloured. Add the peppers and artichokes, and cook, stirring, for five minutes, then add the stock, sugar, half a teaspoon of salt and a quarter-teaspoon of white pepper, and bring to a boil. Cover and simmer for 15-20 minutes, until the artichokes are cooked, and take off the heat. Add half the coriander, leave to sit for five minutes, then blend – try to keep a bit of texture.
Serve the soup hot with a sprinkle of fresh coriander, croutons (optional) and a drizzle of olive oil.
Photo to follow.