You learn something new every day, they say. And I think that’s true. Just the other week, I learned that tying your shoelaces is a very old-fashioned thing to do.
We were getting ready to go out and as I was putting on my sneakers, I heard the minichef (now 13 years old) holding her breath in disbelief. Was I really going to tie my shoelaces? Cause no one does that anymore, you do know that right? Que des vieux (only old people) tie their shoelaces, Eva. C’est pas swag (swag seems to be the expression du jour, used for everything that’s ‘in’)
Now, what would I have done without this knowledge? I would have walked around in the streets of Paris with tied shoelaces! The horror! That would not be thug at all (thug is a very popular word for teenagers in France, and strangely enough seen as very positive, something thug is something good and cool).
Thank goodness I have the minichef to keep me updated about these important language developments, for otherwise I would not understand anyone under the age of 20.
Definitely NOT swag are jerusalem artichokes, or topinambour as they are called in French. But just like shoelaces are meant to be tied, jerusalem artichokes are meant to be made into soup, swag or not. I love this vegetable with it’s sweet and nutty flavour, though they are a bit a pain in the ass to peel…
That’s why I usually use them in combination with some easier to peel vegetables (lazy people, raise your hand!), in this case with turnips and potatoes, to make a velvety and creamy soup packed with vitamins. I used mushroom stock to make this soup, to add even more earthy flavours, but chicken or vegetable stock, or even miso, would work well too.
- Olive oil, 1 tbsp
- Shallot, 1, chopped
- Turnips, 2, peeled and chopped
- Potatoes, 2 big ones, peeled and chopped + keep some slices behind to turn into chips
- Jerusalem artichokes, 3 big ones, peeled and chopped + keep some slices behind to turn into chips
- Mushroom stock*, 500 ml (2 cups + 2 tbsp)
- White wine, splash (why not, right?)
- Salt & pepper
- Crème fraîche, 2 tbsp
- Heat the oil in a soup pan and bake the shallot on low heat until soft
- Add the vegetables and bake for about two minutes
- Add the stock and the splash of wine and let simmer until all the vegetables are soft
- Blend until smooth, season with salt and pepper
- Dry the vegetable slices with a bit of kitchen paper and heat a thin layer of vegetable oil in a small frying pan, just enough to cover the bottom of the pan
- Once the oil is hot, add the chips and bake them crispy in about 1-2 minutes (if you're making a lot, fry them in several batches)
- Take out and leave to drain on some kitchen paper
- Swirl in the crème fraîche and garnish with chips before serving