Jerusalem Artichoke and Celeriac Soup

This creamy soup, has all the nutty flavours from the Jerusalem Artichoke’s, with a tangy kick from the celeriac.

Time Preparing: 25 mins
Time Cooking:  35 mins
Serves: 2-3
Difficulty: 2/5
Season: Winter

Ingredients:
– 400g Jerusalem Artichokes
– 300g Celeriac
– 25g Butter
– 1 Onion, chopped
– 1l Vegetable Stock
– 50ml Cream
– Salt and Pepper, for seasoning

Method:
1. Begin by peeling the artichokes and celeriac, then cutting into small chunks, before placing immediately into cold, salted water
2. In a large pan, heat the butter on a medium heat then add the onions, reducing the heat. Cook for around 8 minutes, stirring regularly
3. Drain the artichokes and celeriac and add to the onion pan, stirring for a further 5 mins
4. Add the vegetable stock, bring to the boil then cover and reduce heat before simmering for 25 mins
5. Transfer the soup to a blender (step by step if needed), and blend until smooth
6. Return to the pan before stirring in the cream

Spring Delights

Hope you are enjoying the much awaited warmer weather! And we have a delightful box with lots of variety including artichoke, golden beetroot, wild garlic, mustard leaf & grapefruit.

Wild garlic really doesn’t last long and if you want more there are still some in the ancient woodlands of the Tower Hamlets Cemetery Park waiting to be foraged. So why not make this wild garlic pesto to make it last longer?

Wild garlic also goes hand-in-hand with bluebells so now is the time to visit the Cemetery Park to see the vast array of bluebells. Look closely and you may even spot the truly delightful pink and white varieties!

And whilst we are talking about foraging, why not sign up for the Wild Food session on 21 May or Edible Trees session on 31 May? It is part of this year’s Chelsea Fringe: explore the new ‘Plants and People’ trail at the cemetery park which explores the relationships between plants and people. Lots of other events are also on offer, so check out their Facebook page and like it!

For the other items in your box, why not try Jewish-Roman styled fried artichoke? Very very easy, the artichokes are quickly fried so they become crispy and nutty, while the tasty hearts become tender and earthy.

We also have the highly nutritious mustard greens this week, whose peppery flavour add a wonderful dimension to many dishes. The smaller, more tender leaves of spring will generally be milder in flavour than the mature leaves later in the season.

If you don’t find the flavour of the raw leaves too strong, try adding a small amount to a salad for a lively, peppery accent. To tame the bitterness, use a combination of heat, salt, and fat. Try it lightly wilted, blanched, or sautéd to retain the bright colour and texture. Alternatively boil or braise longer to soften the flavour further. Ingredients that help balance the bitterness include salt, soy sauce, bacon, prosciutto, toasted nuts, olive oil, or sesame oil. Check out this spotlight on mustard greens with many recipes to try or you can’t go wrong with this Italian sausage and mustard green,

For more ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs!

This Week’s Bounty

Standard Box
* Valour Potatoes, Perry Court
* Leek Bunch, Perry Court
* Parsnips, Yorks
* Golden Beets, Yorks
* Swede, Yorks
Artichokes, Spain
Mustard Leaf, Perry Court
Wild Garlic, UK

No-Potato Substitute
Carrots, Yorks

Fruit Supplement
Bananas, Dom Rep
* Grapefruit, Spain

Small Box
Items starred (*) above