Here is another idea on how to use Jerusalem artichokes. This time a light, delicate and healthy soup where the Jerusalem artichokes are combined with soy beans, often called edamame. Technically edamame are a specific preparation of immature soybeans in the pod. Soy beans are really difficult to find in Italy, I tried them for the first time here in the UK and I loved them. They have a really delicate and sweet flavour so I thought that they would be perfect in a soup with Jerusalem artichokes, and in fact the result is this smooth and silky soup with a delicate flavour.
For this soup I used frozen soy beans, which you can easily find in major supermarkets. For those who can’t find soy beans, they can be replaced with the same amount of cannellini beans, in any case the final result will be rewarding.
EDAMAME AND JERUSALEM ARTICHOKES SOUP
Ingredients (for two):
350 g Jerusalem artichokes
250 g shelled soy beans, frozen
1 garlic clove
extra virgin olive oil
Wash, peel and cut into small pieces the Jerusalem artichokes. In a pan bring to the boil some salted water and cook the Jerusalem artichokes for about 15 minutes or until tender. In a different pan warm a tablespoon of extra-virgin olive oil, add the garlic clove and, after a couple of minutes, add the drained Jerusalem artichokes. Keep the cooking water.
In the meantime cook the frozen the soy beans in boiling water for a couple of minutes and then add them to the Jerusalem artichokes pan. Cover with the cooking water which you should have kept aside. Bring to a boil and simmer for 10 minutes, then turn off the heat and reduce to a cream using a blender. Add more boiling water, or vegetable broth if you prefer, until you have reached the desired consistency. Season with salt. Sprinkle with freshly ground black pepper and a drizzle of extra virgin olive oil and serve.