JERUSALEM ARTICHOKE SOUP

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FEEDS 4-6 | PREPARATION TIME – 10 MINUTES | COOKING TIME – 40 MINUTES

INGREDIENTS:
SOUP
-
2 TBSP BUTTER
1 WHITE ONION- PEELED AND DICED
1 STALK OF CELERY- FINELY DICED
2 CLOVES OF GARLIC, PEELED AND CRUSHED
1 FRESH BAY LEAF
1KG JERUSALEM ARTICHOKE – THOROUGHLY WASHED, PEELED, PEELINGS KEPT AND ROUGHLY CHOPPED
1.2LTRS OF GOOD QUALITY CHICKEN OR VEGETABLE STOCK
GENEROUS SPRINKLE OF SEA SALT FLAKES- TO TASTE
GOOD SPRINKLE OF WHITE PEPPER

CRUMBLE-
KNOB OF BUTTER
GOOD GLUG OF OIL
SKINS OF THE JERUSALEM ARTICHOKES FINELY CHOPPED
2 HANDFULS OF COOKED CHESTNUTS- ROUGHLY CHOPPED
2 HANDFUL OF FRESH BREADCRUMBS
HALF A BUNCH OF SAGE- FINELY CHOPPED
SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER
HANDFUL OF FINELY GRATED PARMESAN

FOR THE SOUP BEGIN BY MELTING THE BUTTER, ONCE MELTED ADD IN THE ONION, CELERY AND GARLIC AND ALLOW TO SWEAT UNTIL THE ONION TURNS TRANSLUCENT AND SWEET | ADD IN THE BAY LEAF FOLLOWED BY THE JERUSALEM ARTICHOKES (FOR A WHITER CLEANER DISH PEEL THE ARTICHOKE FOR A MORE RUSTIC CHESTNUT COLOUR SOUP KEEP THE SKINS ON, MUCH OF THE FLAVOUR IS IN THE SKINS) | ADD IN YOUR STOCK, BRING TO THE BOIL THEN ALLOW TO SIMMER FOR AROUND 35- 40 MINUTES, OR UNTIL THE ARTICHOKES ARE SOFT AND ABLE TO BE BLITZED TO A SMOOTH CONSISTENCY | CHECK AND ADJUST SEASONING TO YOUR TASTE

FOR THE CRUMBLE, COMBINE THE BUTTER AND OIL, PLACE OVER A MEDIUM HEAT AND ONCE HOT ADD IN THE FINELY CHOPPED JERUSALEM ARTICHOKES, COOK FOR AROUND 10 MINUTES UNTIL SOFT | ADD IN THE CHESTNUTS, BREADCRUMBS, SAGE AND SEASONING. ALLOW THE BREADCRUMBS TO CRISP UP | THEN ADD IN THE PARMESAN, COMBINE AND SERVE WITH YOUR SOUP.