Jerusalem Artichoke Soup & Prosciutto Pear Arugula Salad

Jerusalem artichokes are an underused winter vegetable. My first Jerusalem artichoke was in this soup and I've coveted them ever since. For those who have never had them before, they aren't actual artichokes. They look like puffed up ginger, but taste like decadent, truffled potatoes. Yummmmmmmy goodness!

This recipe comes from Recipes from Wine Country. It's written by Tony De Luca, the Execute Chef of Hillebrand Estates Winery in the Niagara Wine Region in Ontario. Don't believe those who say Canadian wine sucks. The mass produced stuff that most can access does suck, but the vino found in Niagara and the Beamsville Bench at small craft wineries will change your mind. This cookbook is based around Canadian seasons and wines that are made in Ontario. But the recipes are just too damn good to typecast. You can make them anywhere.

This recipe includes it's own mushroom vegetable stock. Don't skimp and buy your own. The mushroom stock is key in the flavour profile and the recipe in of itself is quite easy so it's worth the extra effort.

Ingredients

2 Tbsp. olive oil

2 Tbsp. unsalted butter

1/2 cup onions, peeled and chopped

1 clove garlic, peeled and chopped

1 leek (white only), chopped

3 cups Jerusalem artichoke, peeled and chopped

1 cup potato, peeled and chopped

6 cups mushroom vegetable stock (see below)

2 Tbsp. unsalted butter

Kosher salt and white pepper to taste

Directions

In a large soup pot, melt the olive oil and 2 Tbsp. butter over moderately high heat.

Add the onion, garlic, and leek. Saute until the onion and leek are soft but not brown, stirring frequently. Add the artichoke, potato and stock. Bring to boil then reduce to simmer until the potato is cooked, about 20 minutes.

Transfer the soup to a blender and puree until smooth. Return the soup to the pot and bring to a boil. Add the remaining 2 Tbsp. butter and season with salt and pepper. When the butter has melted, stir the soup and serve.

Mushroom Vegetable Stock

Ingredients

2 Tbsp. olive oil

2 Tbsp. unsalted butter

2 onions

1 leek (white only), washed and chopped

2 carrots, peeled and chopped

2 stalks celery, chopped

2 cloves garlic, chopped

2 lbs mushrooms

2 cups white wine

16 cups water

1 bouquet garni (rosemary, bay leaves, thyme and peppercorns in cheesecloth)

Directions

In a large stockpot set over medium heat, warm the olive oil and butter. When the butter is frothy, add the onions and leeks. Cook for a few minutes until the onions are soft. Add carrots, celery and garlic. Cook for 5 minutes more, stirring frequently, then add the mushrooms. Saute for a few minutes, stirring frequently, then add the wine and water. Bring to a gentle simmer and add the bouquet garni.

Simmer for 2 hours, occasionally skimming the surface of the stock to remove impurities. 

Pass the stock through a sieve and refrigerate until required.

In trying to find a side dish to serve with the soup, I knew I wanted something to contrast the richness. Hubby is a big meat eater, so I thought I'd use salty prosciutto to complement the richness of the Jerusalem artichokes. I Googled the LCBO Food & Drink, a free wine and food magazine available at the Ontario government controlled liquor distributer, as they always have amazing recipes and I found this simple recipe.

Arugula Salad with Prosciutto and Pears

The juicy Italian pears, Abbate, are wonderful in this salad. Give the salad a spectacular presentation and no one will know how easy it is to put together.

1 bunch arugula

salt and freshly ground pepper to taste

2 ripe pears

4 thin slices prosciutto

Dressing:

2 Tbsp. balsamic vinegar

1/3 cup extra virgin olive oil

Wash arugula and tear into bite-sized pieces. Place in a salad bowl. Season with salt and pepper. Peel pears, cut in half and remove core. Thinly slice each pear half but leave bottom 1-inch attached. Fan out slices

In a small bowl, whisk together dressing. Toss all but 2 tbsp with arugula. Mound arugula at edge of plate. Arrange pears around arugula and drizzle with remaining dressing. Twist prosciutto into a flower and place on plate. Season with salt and pepper.

Sunday Funday Tips:

1. I'm making this for a vegan friend who just had a baby this week. Just replace the butter with Earth Balance margarine.
2. Whenever I buy arugula, I try to stay away from the packaged, plastic box kind. Not only is it more expensive but the fresh, larger variety available has more flavour.
3. I heard a tip once that arugula doesn't require pepper as it already has a pepper flavour, so you should only use salt. I found this to be true and so now when any recipe calls for salt and pepper I only use the salt.
4. I added goat cheese to the salad, because that's the way I roll.