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Cream of Jerusalem Artichoke, Fourme Cheese and Almonds Recipe
Flavors of France
Total time: less than 15 minutes
Preparation and cooking time: About 1 hour
Refrigeration time: A few hours
Difficulty: Average
Chef's Note
Good and healthy!
The scientific evidence is unanimous: eating fruits and vegetables on a regular basis can reduce cancer risk by 20 to 30%.
What is the recommended minimum daily consumption?
- 5 fruits and vegetables
- 10 fruits and vegetables
- or 15 fruits and vegetables?
The answer is 10. Whether raw, cooked or as juice, they are an indispensable part of our diet.
Chef's notes
The Jerusalem artichoke has an almost sweet taste, not unlike an artichoke. This vegetable is turned into a velvety soup and topped with a salty piquant slice of blue-veined cheese. The almonds provide additional texture and a nice toasty flavour.
Ingredients
For 4 servings
- 1 kg (2 1/4 lb.) Jerusalem artichoke or sunchokes
- 1 liter (4 cups) milk
- 100 ml (6 tbsp.) light cream
- 200 g (7 oz.) Fourme cheese
- 50 g (2 oz.) flaked almonds
- 1/2 lemon
- Salt and freshly ground pepper
- Gold leaves (for decoration)
Method
- Carefully peel the Jerusalem artichokes and rinse them.
- Place them in a large saucepan, add the milk, salt lightly and cook at a simmer for 30 minutes.
- Purée the Jerusalem artichokes in a blender, thinning gradually with the cooking liquid until you obtain a good soup-like consistency; pour through a fine strainer.
- Taste and correct the seasoning.
- Whip the cream to firm peaks, season with lemon juice, salt and pepper and keep cold.
- Trim the rind from the cheese. Cut into thin shavings (about 6 per person) and set aside on a plate until needed.
- Toast the almonds in a 180° C (350° F) oven.
Presentation
- Pour the hot soup into a tureen.
- Sprinkle with the cheese shavings and toasted almonds.
- Arrange the cold whipped cream on top in dollops to provide contrast.
- Decorate with the gold leaves.
More recipe ideas
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Photo: M. Rougemont
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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