Serves 4 – 6 – this is a beast of a soup. It is an entire meal in a bowl. Nothing else required.
However, it does look like very thick grey drain water when you have liquidised it – hence the photo of our chickens rather than the bowl of soup! Remember, looks can be deceiving!!
4 chicken thighs
A little olive oil
700g approx of Jerusalem artichokes
1 clove of garlic
Lightly brown the chicken thighs in a little oil in a large saucepan and then set aside the thighs.
Peel and roughly chop the Jerusalem artichokes (peeling them can be fiddly but it is a lot easier when they are fresh).
Do the same with the onions and the garlic.
Gently fry them all in the chicken pan for 7-10 minutes until lightly golden.
Return the chicken to the pan, add enough water to cover and bring to the boil and simmer for 30 minutes.
You could equally do all this in a casserole and shove it in the oven at around 150 degrees C for an hour or so I suspect.
When everything is tender, remove the chicken and slice it up finely (removing the bone if you have bought bone in thighs).
Then either blitz the lot – chicken and all, or, as I did, blitz the artichoke element and then return the sliced chicken to the soup depending on what consistency you prefer.
Try not to be perturbed by the possible resulting farting. Unless you have specific dietary issues, this is most likely a sign of fermenting joy from your good microbes at being given such a fabulous meal. The more prebiotic fibre you eat, the more they will get used to it (i.e. the fart response should settle down over time).
Text © 2013 by Nigel Slater