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Topinambur chiama sole (?) ...

Jerusalem artichokes, this stranger! And because this potato is one of those things that I discovered thanks to you and your recipes with this vegetable. Actually I had never before thought about buying it, we walked past the market and not even see him. Then I have a little intrigued, seeing it over and over again in some of your dish, and so here we are ...

And how could I prepare it? Miss soups and broth? But with this silky fragrant with abundant use of thyme and saffron. And you know what? I look at the pictures and I guess the sun, this unknown. Never, never like this year can not wait to arrive in the spring. If by then I rejoice in the agricultural seeing a bit early the first aromatic plants for sale. Clearly, the more resistant rosemary and thyme, so I buy one, go out in the rain, I run home and soaked prepare the soup:)

Like you, this potato ... with its sweet taste, even though it is true, I have a bit disguised with herbs and spices. But Canadian or German potato? As you call it? I read around who calls it in a way people in the ... mah! I keep Jerusalem artichokes with a name that seems almost aristocratic ... and before the end of the season so maybe I'll make .

Jerusalem artichoke soup with thyme and saffron
soup recipe is for all the days of St. Grigson ed. New techniques

Ingredients for four people

• 2 shallots 3 cloves of garlic 350g of artichokes
• already cleaned
• 350g of carrots
• 1 liter
• vegetable broth 1 tablespoon fresh thyme leaves satin
• 30 saffron
• salt juice of half a lemon

extra virgin olive oil In a heavy-bottomed saucepan to dry in a couple of tablespoons of olive oil , shallots and sliced \u200b\u200bgarlic cloves. Add the vegetables cut into small pieces, add salt and cook over high heat. Coprirele then the boiling broth and cook uncovered for about 20 '. When the vegetables are soft add the thyme and saffron. Mix well and blend the soup with a blender to obtain the desired creaminess (if necessary add a bit of broth if it seems too thick). Bring to a boil, adjust salt, add lemon juice and let stand for 5 'before serving with a drizzle of extra virgin olive oil raw.

One can also decrease the amount of increase that of Jerusalem artichokes and carrots, or vice versa ... according to taste the imporatnti is that you use a total of 700gr vegetables (already produced the world).

With this dish that smelled really trust, I participate in the contest AboutFood

I wish you a wonderful day

Martina