Root Veg Bisque with Seeds
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
- Ingredients
- 3 white onions (sliced)
- 4 cups Jerusalem Artichoke
- 1 Tbsp butter
- 2 Tbsps Corn oil
- ¾ cup Sesame seeds
- 3 cups vegetable stock
- ½ cup milk
- 1 cup double cream
- salt
- peppers
- Cumin (finely ground)
- Mace (ground)
- Oil (for deep-frying)
- 2 Tbsps Sesame seeds (for sprinkling)
Product recommendation
Can be frozen
Preparation steps
1.
Wash the Jerusalem artichokes well under running water, then dice finely without peeling. Reserve 2-3 unblemished bulbs for making crisps.
2.
Heat the butter and oil in a pan and sweat the onions and sesame seeds. Add the diced Jerusalem artichokes and sweat lightly until softened, 5-6 minutes.
3.
Add the stock, bring to the boil and cook for 12-15 minutes, until the Jerusalem artichokes are soft.
4.
Stir in the milk and cream and return to a simmer, and then puree and pass through a sieve. Season with salt and pepper and add mace and ground cumin to taste.
5.
Peel the reserved artichokes and slice very thinly, using a mandolin vegetable slicer if available.
6.
Heat the oil in a deep-fat fryer to 170°C | 325F, and fry the artichoke crisps until crisp and brown. Drain on kitchen paper.
7.
Ladle the soup into bowls and serve garnished with Jerusalem artichoke crisps and sesame seeds.
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