*sigh* I'm loosing my touch. (Warning: Hi-jacked by Em)

[vehve]

Oh, trust me, I did wash my hands properly. We had quite a substantial lunch, so tonight's menu is a bit lighter: Jerusalem artichoke soup with roasted prosciutto, and for dessert we're going to go with some mascarpone cream and oat crisps with peach.

 

[hennible]

Oh I need that soup recipe vehve

 

[hennible]

Please

 

[EmtheFishLady]

You know, I'm really not a fan of peaches...it almost seems sinful considering I'm from the South...

 

[vehve]

This time we went with Jerusalem artichoke purée from the freezer, we like to make up a batch each fall. But with fresh ingredients, it's something like this (It's been a while since my last segment of cooking and carpentry with Felix)

Jerusalem artichoke soup

A pound of Jerusalem artichokes (or carrots)
(1 carrot if you want to add some color)
2 large potatoes
3 shallots (or one onion)
1 clove of garlic
a glass of white wine
1-2 cups of chicken stock
½ cup cream
salt
pepper
fresh thyme
some prosciutto

Chop the onions and garlic, throw it in a large, deep pan along with some oil and/or butter on low heat. Sprinkle some salt on top to bleed them. Peal and chop up the potatoes, Jerusalem artichokes (and carrots), but don't add them to the pan yet. When the onions have gotten properly soft (about 10-15 minutes), turn up the heat. When they start to get a bit of color, add the wine and the chicken stock. Once the alcohol has evaporated, throw in the rest of the veggies you've chopped. Let it boil, adjusting the heat appropriately, and once the veggies are cooked, you can add the cream. With a mixer, purée the soup, and at this point you'll want to start preheating your oven (hot, and the grill element is your friend here). Place the prosciutto slices on some parchment paper, and put it high up in the hot oven, watch them closely, you'll want them to roast to a nice crisp, but not burn them. Season the soup with salt and pepper, and sprinkle some fresh thyme and the crispy prosciutto on top. If you wan't a more festive soup, you can whip wart of the cream, and add it at the very end to each serving, and give it a quick turn creating a swirl on the surface of the soup. You might need to add a bit of water at some point depending on your chicken stock, but not too much because you don't want a too loose soup.

 

[vehve]

You know, I'm really not a fan of peaches...it almost seems sinful considering I'm from the South...

I like the canned ones, good for a lazy person, and they're super delicious with the mascarpone cream.

 

[vehve]

@hennible I've apparently shared the recipe before as well, then it looked like this:
https://www.backyardchickens.com/t/751672/byc-gardening-thread/1050#post_13819922

 

[vehve]

@hennible Here's the end result for tonight:

 

[hennible]

Vehve it looks great. Recipe is saved to phone and emailed to myself
Starting to think BYC should have a cookbook... Not just a recipe section

Sooo where's the brownies?

 

[vehve]

We'll see tomorrow. I'm maybe not feeling brownies right now, I haven't been in a chocolate mood for a while. But I'll have to see what I feel like tomorrow.