We’ve had a fair bit of rain lately, making the ground lovely and loose. Perfect for weeding and digging out pernicious roots. So gardeners Sarah Belinda Bente Lynn and me dig in to get lots of weeding done today. A couple of garden beds in the heritage soup garden are tidied up, rainbow chard seedlings planted. Meanwhile I dig up a few kilos of jerusalem artichokes growing on the wrong side of the creek, I’m pretty sure I got most of the tubers, but they can easily grow back from the smallest root. Along with onions, potatoes and a few other garden veg, a multiple garden soup medley is created, along with a little spice is perfect for this wet day. Jerusalem artichokes are a reliable staple which are quite different when cooked just after harvesting, as we did today. If you have a fine flush of these tubers, you might want to try this recipe out. (thanks to Sue Girard for this one).
Jerusalem Artichoke soup
2 teaspoons olive oil·
800g Jerusalem artichokes, peeled, chopped·
500g sebago (brushed) potatoes, peeled, chopped·
3 bacon rashers, rind removed, finely chopped (optional!)·
4 bay leaves, torn·
8 sprigs fresh thyme·
1L (4 cups) home made stock·
750mls (3 cups) water·
Salt & ground black pepper, to taste
Heat the olive oil in a large heavy-based saucepan over medium heat. Add the artichokes, potatoes, (optional bacon), bay leaves and thyme. Cook, stirring occasionally, for 5 minutes.
Add stock and water and increase heat to high. Bring to boil and then reduce heat to medium. Simmer, uncovered, for 20 minutes. Remove the bay leaves and thyme stems. Season soup with salt and pepper. Yum