You are allowed to change your mind – fact!!!!

Had this whole elaborate New Year’s Eve seafood and fish starter planned, and then discovered (well, I already knew, but thought I didn’t care) that one of the guests doesn’t really appreciate seafood and fish………. I guess I thought my amazing cooking skills would sway her, but then I realised that 1) I didn’t want to take that chance New Year’s Eve and 2) I didn’t want to cook two different dishes, so I have changed my mind – and I AM allowed – even if I did write something else the other day.

New starter (and now I have shopped for it all, so it’s not going to change this time, I think):

Soup of Jerusalem Artichoke (jordskok), topped with roasted pumpkin seeds and parma ham, served with bread baked in my Römertopf.

Jerusalem artichoke

Parma ham

Bread in the Römertopf, not my picture - pictures is from madifoelgemig.bloegspot

Ingredients:

  • 2 leek (cut finely)
  • 2 cloves of garlic
  • 1 tablespoonful of butter
  • 400 gr. Jerusalem artichoke, peeled and cut into small cubes
  • 250 gr. potatoes, peeled and cut into small cubes
  • 1 1/2 liter of chicken or vegetable stock
  • Salt and pepper
  • 1 handful pumpkin seeds
  • 1 pack of 125 g parma ham

This is what you do:

  • heat the butter in a pan and fry the onions and leeks.
  • Add the chopped Jerusalem artichokes and potatoes and the stock.
  • Bring to the boil and leave to simmer till the vegetables are tender for about 20 minutes.
  • Take a little bit of the stock out of the pan and set aside. Now pure the rest of the soup with a liquidiser (blender). Use the stock set aside to adjust the texture of the soup to your liking. Season with salt and pepper.
  • Roast the pumpkin seeds and the parma ham (separately) till they are both crisp.
  • Serve soup with crisp parma ham and pumpkin seeds and freshly baked bread!
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