Hot & Cold Jerusalem Artichoke Vichyssoise
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes (mostly peeling the Jerusalem artichokes)
Cooking time: 35 minutes
- 2 leeks, white part only
- 50g/1.7ozs. butter
- 300g/10.6ozs. Jerusalem Artichoke, peeled and roughly chopped*
- 2.5 cups chicken stock
- 3 tablespoon natural yogurt
- 1 tablespoons chives and a swirl of oil to garnish
An alternative way of doing this is the way I did it. I boiled them in their skins until tender and when cold, peeled off the skins which came off easily.
Step 1 - Slice the leeks in half horizontally and wash well. The outer leaves may have dirt trapped between the layers. Slice thinly. Place the butter in a medium sized pot on medium heat and saute without browning. It will take about 5-7 minutes.
Step 2 - Add the Jerusalem artichokes and chicken stock and simmer for 30 minutes or until the artichokes are soft. Remove from heat and puree in a blender or use a stick blender, add yogurt and puree again. Serve hot or cold with chives and a swirl of oil on top.