Jerusalem Artichoke and Chestnut Mushroom Soup is probably one of the tastiest soups you will ever have. Jerusalem artichokes can be hard to find in your local store. However, they are very very easy to grow and always produce a bountiful crop.
2 tbsp Olive oil
2 medium Onions peeled and sliced
500 g Jerusalem artichokes peeled and sliced thinly
120 g Vacuum packed chestnuts sliced. Use the rest of the packet for garnish,
150 g Chestnut mushrooms sliced
2 tbsp Rosemary chopped
Salt & pepper
50 ml Marsala wine
500-600 ml Warm vegetable stock
Olive oil or cream to garnish
Pour the olive oil into a large saucepan and fry off the onions, artichokes, chestnuts, mushrooms, salt, pepper and rosemary over a medium heat until all the vegetables are soft which will take around 15 minutes.
Remove the lid, turn up the heat and pour in the Marsala. Continue to cook for a couple of minutes until the Marsala has reduced and almost evaporated,
At this point either transfer the vegetables to your Froothie and add in the vegetable stock, blend for 7 minutes, or continue to cook the soup in the saucepan for a further 10 minutes before blending, If you are adding cream or milk, do so at this point and check the seasoning, Serve and garnish with some sautéed mushrooms and chestnuts and a splash of olive oil or cream (optional).