Jerusalem Artichoke & Hazelnut Soup
The rich, sweet and nutty joys of Jerusalem artichoke partner wonderfully with chestnut and celeriac for this puree – it’s an exquisitely festive marriage. This puree lends itself perfectly as a velvety base for meaty white fish like turbot, brill or cod, perhaps alongside some steamed winter greens. I also enjoy this as a simple dip with crunchy apple slices and bitter chicory leaves, somehow this strange mix of bitter-sweet really works.
INGREDIENTS
- 400g Jerusalem artichokes
- 2 tbsp olive oil or coconut 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)
STEP-BY-STEP
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.
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