Warms

Jerusalem Artichoke Soup with Lump Fish Roe

April 3, 2017

This is the final recipe of the menu I created for Mikkel’s 30th birthday and the final recipe I’ll share from our apartment in Copenhagen. Next weekend we will be residing in our new house in Svendborg (southern part of Denmark) with a view to the sound and a short walk to the forest. As we enter what feels like a new chapter in our lives, another closes. A chapter that tells a story of late night dinners with fellow students who over the years have become close friends, wanderings through the Assistens Cemetery on the first days of Spring, overconsumption of sour-dough bread from my favorite bakery, Mirabelle, and some of the most memorable food experiences which has defined me as a home cook. I’ll never forget that afternoon when Mikkel and I biked to Noma and returned home 20 courses later.

As the first days of 10+ degrees are chasing the last traces of Winter away my favorite season kicks in; Lump fish roe season. And that’s what I garnished this silky smooth Jerusalem artichoke soup with, along with small bites of crunchy apple and an aromatic thyme oil, which piney and peppery flavors add a bit of punch.

The soup is perfect for the Spring in the North as the Jerusalem artichokes are still in season and you’ll be able to buy the first batches of the lump fish roe at your local fishmonger. Those peachy pearls might be a bit pricy in the early season, but a little goes a long way, and you’ll only need a small portion to top of the soup.

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Jerusalem Artichoke Soup with Lump Fish Roe

(yield 4 starters)

600 gram Jerusalem artichokes
100 gram potato
1 apple
2 tablespoon olive oil
3 springs of fresh thyme
250 ml white wine
250 ml vegetable stock
250 ml cream, 38%
Salt
Pepper

  1. Using a brush, rinse the Jerusalem artichokes. Peel the potato, and core and peel the apple. Cut the veggies and apple into small chunks.
  2. Heat the olive oil in a big pot at medium-low heat.
  3. Add the veggies, along with fresh springs of thyme.
  4. Sauté for 5-10 minutes until the Jerusalem artichokes become transparent.
  5. Add the white wine and let it simmer for a few minutes to reduce half of the wine.
  6. Add the vegetable stock and let the soup simmer under a lid for 30 minutes.
  7. Add the cream and blend the soup until silky smooth.
  8. Taste with salt and pepper.

Thyme oil

2 tablespoons fresh thyme (stems removed)
A pinch of salt
100 ml olive oil

  1. Lightly crush the thyme with a mortar and pestle, along with a pinch of salt.
  2. Then gradually work in the olive oil.
  3. Store in a glass jar.

Assembling
50 gram fresh lump fish roe
1 apple, cut into small bites
Thyme oil

  1. Divide the soup between 4 deep plates.
  2. Arrange the apples bites on top, followed by lump fish roe.
  3. Finish with drops of thyme oil.

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