I'm back to working in the office a couple of days a week until Christmas. I don't think I could ever go back full time but there are so many aspects I miss: the creative feedback from like minded spirits, an element of structure to the day, working international projects... The hectic days make me appreciate the quiet ones at home even more.
With the rain pattering against the windows, soup is what I crave most. The steaming bowl does so much more than warming chilly hands and feet. The ritual of chopping, measuring and simmering empties my mind of worries. This soup is one of the simplest I have ever made. I admit the peeling of the jerusalem artichokes takes a bit of concentration but after that you throw everything in a pan and let it simmer away.
Jerusalem artichoke soup with dried ham
From Vieux Legumes by Keda Black
450g jerusalem artichokes
2-3 small potatoes (or 1 large)
4-6 slices of dried ham
1 onion
sunflower oil
1/2 cube vegetable or chicken stock
salt and pepper
Peel the jerusalem artichockes, cut them up if they are too large. Repeat with the potatoes. Chop the onion.
Fry the onion in the oil during 6-7 minutes until it becomes translucent. Add the vegetables, stir, add the half cube of stock and enough water to cover.
Bring to a boil and simmer during appx 20 minutes until the vegetables are soft.
Mix the soup. Add salt and pepper as necessary, add a little bit of water and heat it if the soup seems too dense.
Fry the slices of ham in a pan. Tear them in ribbons and put on the soup in bowls.
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