An unknown Vegetable: Jerusalem Artichoke

The Jerusalem artichoke is no Palestinian or Israeling vegetable, but mostlikely derived from the italian name girasolle articiocco. It originates from Northern America. The french explorer Samuel de Champlain described it for the first time in 1605.

For us this a delicious soup for special occasions.

What you need for the soup:

• 1 large onion, halved and sliced
• 700 g Jerusalem artichokes, peeled, halved and sliced
• 2 tbsp extra virgin olive oil
• 4 sprigs fresh thyme
• 2 bay leaves
• 1,2 litre hot vegetable stock
• 3 tbsp white wine vinegar
  
• salt and freshly ground black pepper
• 2 tbsp roughly chopped parsley
• 6 thick slices bread
• 150g gruyère cheese, coarsely grated

How to prepare the soup

1. Place the onion, artichokes and oil into a pan and add the thyme and the bay leaves. Cover and sweat over a low heat for about 15 minutes, stirring occasionally.
2. Add the stock and vinegar, season well with salt and freshly ground black pepper and bring up to the boil. Simmer for ten minutes, 
3. Put the soup in a sieve and put the liquid in bowls for serving.
4. Meanwhile roast the bread lightly on both sides in the oven and just before finishing top the bread with the grated gruyere.
5. To serve, sprinkle with parsley. Add a slice of bread with melted gruyere in the bowl and serve.