This recipe is taken from my #EatInSeason series for November.
Silky smooth Jerusalem artichokes, toasted hazelnuts and sage make a heavenly winter soup. I would suggest reducing the quantity of Jerusalem artichokes and replacing with parsnip, or similar, if you are new to eating them (they are quite hard to digest but richly nutritious, see my post here), or making this dish for guests to avoid any potential, uncomfortable side effects!
- 400g Jerusalem artichokes
- 2 tbsp coconut or olive oil
- 1 onion, diced
- 2 garlic clove, chopped
- 1 bay leaf
- 3 sage leaves
- 1 stick celery, sliced
- 1 carrot, diced
- 800 ml chicken or vegetable stock
For the topping
- 50g hazelnuts
- 12 sage leaves
- Extra virgin olive oil
- Turkish smoked chili flakes (or paprika)
- Pre heat oven to 180c / gas mark 4.
- Sauté the onion, garlic, bay, celery and carrot for 6-8 minutes until softened.
- Scrub or peel the artichokes, slice them and add to the pan. Cook for 2 more minutes before adding the stock. Bring to the boil, lower the heat and simmer for 20 minutes. Blend until smooth, and season to taste.
- Meanwhile, toast the hazelnuts in the oven for 6-8 minutes. Fry the sage leaves in a little oil until just crispy.
- Serve the soup with a sprinkle of hazelnuts, a few crispy sage leaves, a drizzle of good olive oil and sprinkle of chili flakes.