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Receta Globe And Jerusalem Artichoke Soup ( Zuppa Di Mammole E Tompinambur )
Add a photoRaciónes: 10
Ingredientes
- 8 lrg globe aritchokes
- 1 1/2 kg jerusalem artichokes peeled
- 4 Tbsp. extra virgin olive oil
- 50 gm butter
- 2 x red onions peeled and minced
- 2 clv garlic peeled and minced
- 1 sprg fresh thyme
- 1 1/2 lt chicken stock (qv) sea salt and freshly grnd black pepper
- 10 slc ciabatta bread cut at an angle
- 2 clv garlic peeled and halved
- 10 x sun dry tomatoes minced extra virgin extra virgin olive oil
- 150 gm parmesan freshly grated
Direcciones
- Prepare the globe artichokes by removing the tough outer leaves then cut off the tops of the leaves.
- Pare the stalks down to the paler tender part.
- Slice the artichokes into eights.
- Remove the inner choke that will be prickly and indigestible.
- Cut each jerusalem artichoke into small pcs roughly the same size as the pcs of globe.
- Heat the extra virgin olive oil and the butter in a heavy saucepan and fry the onion gently till light brown. Add in the garlic and the prepared artichokes.
- Fry together to combine for 510 min.
- Add in the chilli and thyme.
- Heat the stock season it well and add in just sufficient to cover the artichokes.
- Simmer covered till they are tender usually about 15 min.
- In a blender briefly pulse to chop the soup but not to a puree.
- Return to the saucepan and add in a little more stock.
- The soup should be thick but not stiff.
- Season.
- To make the crostini toast the ciabatta on both sides and rub with the raw garlic.
- Spread the minced sun dry tomatoes on each slice of toast.
- Serve the soup with the crostini placed on top.
- Pour over some extra virgin extra virgin olive oil then sprinkle with parmesan
- Serves 10globe and jerusalem artichoke soup
- 4 Tbsp. olive oil50g butter2 red onions peeled and chopped2 garlic cloves peeled and chopped1 sprig fresh thyme1.5L chicken stock (qv)
- sea salt and freshly grnd black pepper
- Crostini:10 slices ciabatta bread cut at an angle 2 garlic cloves peeled and halved10 sun dry tomatoes choppedextra virgin olive oil150g parmesan freshly grated
- Prepare the globe artichokes by removing the tough outer leaves then cut off the tops of the leaves.
- Pare the stalks down to the paler tender part.
- Slice the artichokes into eights.
- Remove the inner choke that will be prickly and indigestible.
- Cut each jerusalem artichoke into small pcs roughly the same size as the pcs of globe.
- Heat the extra virgin olive oil and the butter in a heavy saucepan and fry the onion gently till light brown. Add in the garlic and the prepared artichokes.
- Fry together to combine for 510 min.
- Add in the chilli and thyme.
- Heat the stock season it well and add in just sufficient to cover the artichokes.
- Simmer covered till they are tender usually about 15 min.
- In a blender briefly pulse to chop the soup but not to a puree.
- Return to the saucepan and add in a little more stock.
- The soup should be thick but not stiff.
- Season.
- To make the crostini toast the ciabatta on both sides and rub with the raw garlic.
- Spread the minced sun dry tomatoes on each slice of toast.
- Serve the soup with the crostini placed on top.
- Pour over some extra virgin extra virgin olive oil then sprinkle with parmesan
- Serves 10
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 289g | |
| Recipe makes 10 servings | |
| Calories 439 | |
| Calories from Fat 212 | 48% |
| Total Fat 23.8g | 30% |
| Saturated Fat 7.09g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 530mg | 22% |
| Potassium 428mg | 12% |
| Total Carbs 43.97g | 12% |
| Dietary Fiber 4.1g | 14% |
| Sugars 14.56g | 10% |
| Protein 14.13g | 23% |
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