I can’t believe that the last time I posted something on the blog was October, where has the time gone?? But with Christmas out of the way and a New Year full of possibilities I am ready to go!
What is the best way to start on a wintery wet January day that with a new recipe perfect for my “Soup Season Series” I had this Jerusalem Artichokes in the pantry for a few days not really sure what to use them for but after buying a lovely bunch of organic watercress lunch was ready in no time.
You will need:
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650g Jerusalem Artichokes, peeled and chopped
1 medium potato, peeled and chopped
1 leek, chopped
1 garlic clove, chopped
1/2 a lime
Vegetable Stock (optional)
Bunch of watercress
Almonds to serve (optional)
In a pot add to boiling water or stock all the ingredients but the watercress and almonds. Squeeze the half lime and leave it in the pan, it gives it a lovely flavour but remember to remove it before blending.
After cooking for 20/25 minutes put the clean watercress in a blender (I use a Vitamix), add the cooked vegetables with some of the liquid and blend adding more liquid if needed. Add salt and pepper if needed and serve with toasted almonds and a few watercress leaves.
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650g Alcachofas de Jerusalèn, peladas y trozeadas
1 patata mediana, pelada y trozeada
1 puerro, trozeado
1 diente de ajo, trozeado
1/2 lima
Caldo de verduras (opcional)
Un manojo de berros
Almendras para servir (opcional)
En una cazuela con agua caliente o caldo añade todos los ingredientes menos los berros y almendras. Esprime el zumo de media lima y deja la cascara con las verduras, le da un sabor muy rico pero recuerda sacarla antes de pasarlo por la batidora.
Después de 20/25 minutos cociendo pon los berros limpios en el vaso de la batidora (Yo uso una Vitamix), añade las verduras y parte del caldo, añade más caldo si hace falta. Sal y pimienta al gusto y almendras tostadas y hojitas de berro para servir.
Esther Amigo 