Jerusalem artichoke soup with caramelised shallots and roasted enoki mushrooms

Ingredients

Crispy Roasted Enoki Mushrooms
1 bunch of enoki mushrooms (200 g package)
1 Tbsp olive oil

Caramelised Shallots
3 cups sliced shallots (about 4-5 shallots)
2 Tbsp coconut oil
1 Tbsp olive oil

Jerusalem Artichoke soup
1.5 kg jerusalem artichokes peeled and chopped into 1.5 cm pieces
1 large leek, white part only, coarsely sliced
1 large brown onion, peeled and coarsely sliced
5 cloves garlic, peeled
1 Tbsp extra virgin olive oil
4 cups vegetable or chicken broth
4 cups unsweetened almond milk
1 tsp salt
1 tsp fresh thyme leaves

Method

Crispy Roasted Enoki Mushrooms

Preheat the oven to 160ºC.

Toss the enoki mushrooms in olive oil and spread them out in a thin layer on a parchment-lined baking sheet (make sure they aren't overlapping very much or they will steam instead of getting crispy).

Bake for 15 minutes and then rotate the baking sheet. Cook for another 20 minutes until golden brown and crispy.

These can be made ahead of time and stored for up to a week in an airtight container in the refrigerator. Re-heat in microwave for 10-15 seconds.

Caramelised Shallots

Heat the coconut oil and olive oil in a large skillet over medium-low heat.

Add the shallots and reduce heat to low. Continue cooking, stirring only every few minutes, until the shallots have browned and are just a bit crispy. Note: they'll continue to get crispy once removed from the heat. Set aside.

Jerusalem Artichoke Soup
Preheat the oven to 190ºC.

Toss the artichokes, leek, onion, and garlic cloves in olive oil and spread out on a parchment-lined baking sheet. Bake (along side the mushrooms) for 20-25 minutes, until the artichokes are soft when pierced with a fork, stirring occasionally to rotate vegetables.

Meanwhile, caramelise the shallots.

Combine the roasted vegetables, broth, almond milk and salt in a large heavy-bottomed pot and bring to a boil.

Use an immersion blender or transfer to a food processor to purée the soup until smooth.

Serve in a bowl topped with caramelised shallots, crispy roasted enoki mushrooms, and a sprinkling of fresh thyme leaves.

Credits: Sarah Menanix

Photo Credits: Sarah Menanix