A warming winter creamy soup featuring Jerusalem artichokes in all their glory.
Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the soup
- 25g/1oz butter
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, chopped
- 1 bay leaf
- 1 tsp chopped fresh thyme
- 500g/1lb 2oz Jerusalem artichokes, peeled and thinly sliced
- 500ml/18fl oz light chicken stock
- 200ml/7fl oz milk
- 100ml/3½fl oz double cream
- salt and freshly ground black pepper
For the garnish
- 6–8 tbsp oil, for frying
- 2 Jerusalem artichokes, peeled and thinly sliced
- 2 thin slices Parma ham, cut into thin strips
- 50g/1¾oz pine nuts, toasted
- 2–4 tbsp olive oil
- splash muscatel vinegar
- 1 tbsp chopped fresh parsley
- 1 garlic clove, chopped
- salt and freshly ground black pepper
Method
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To make the soup, heat the butter and oil in a pan over a medium heat. Add the onion, garlic, bay leaf, thyme and sliced artichokes. Cover with the stock and milk and simmer over a low heat for 30 minutes.
-
Add the double cream and bring back to the boil, then remove from the heat. Use a hand-held stick blender to blend to a smooth purée. Pass through a sieve and season with salt and pepper.
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To make the garnish, put the olive oil in a frying pan over high heat. Shallow fry the artichokes until crisp and golden. Remove and set aside.
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In the same pan, fry the Parma ham until crisp. Remove and set aside.
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In a small bowl, mix together the pine nuts with the oil, vinegar, parsley and garlic. Season with salt and pepper.
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To serve, dress the finished soup with the garnish.
