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.
- 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!