The fact is, I haven’t been able to find Jerusalem artichokes. I know I’m not alone, though others are so well-organized that they order them ahead. Not me. From the beginning of French Fridays with Dorie, for some reason, I always think that I should cook the recipe the same week that that it is due to be posted. My most successful months, I probably haven’t done that, but I can’t really get that “rule” out of my head. This past week I was out of the country, only getting home late on Thursday, so this was indeed a French Friday.
When I did my research on line, potatoes were suggested as a substitute. So I chose potatoes and thought I’d add some artichoke hearts for a little more flavor (though not fresh… that would have been better, but more time consuming – this was another between-conference calls-recipe for me) The ingredients are straightforward, the afore mentioned potatoes and artichokes, plus leek, onion, celery and garlic. Then a little chicken stock.
The ingredients are prepped, with a couple of different rounds of sauteing – aromatics first, other vegetables second, then the broth is added to bring it all together.
The mixture is turned into a smooth soup with an immersion blender – it does get quite creamy. The original recipe suggests a parsley coulis, but I didn’t have time – maybe for the leftovers. I used the suggested truffle oil instead.
To be honest, this was yet another nondescript, beige soup. Maybe I’ll be able to doctor it up? Some parmesan? Some herbs (sage, thyme??) or pesto? Hopefully it’s gotten better in the refrigerator overnight! Not bad, just not memorable. If you would like to see how other Doristas’ soups turned out, you can check them out here.