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Jerusalem artichoke soup with artichoke crisps
Serves 4 Starters and mains
Ingredients
- 1kg Jerusalem artichokes, peeled
- 25g butter
- 2tbsp extra virgin olive oil
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, thinly sliced
- 1.25 litres vegetable stock or water
- 150ml double cream
- sunflower oil, for deep-frying
Method
Set aside 3 small- to medium sized artichokes, and slice the rest. Heat the butter and oil in a large saucepan, add the onion, celery and garlic and sweat over a medium heat for 5 minutes without colouring. Add the sliced artichokes and stir to coat. Cover and cook for 5 minutes until the artichokes are softened. Add the stock or water, bring to the boil, then simmer on a gentle heat for 25 minutes until the vegetables are soft. Add ½tsp salt. Cool for 10 minutes and purée in a liquidiser with 100ml of cream.
While the soup is cooling, slice the reserved artichokes very thinly using a mandolin or a swivel vegetable peeler and pat dry between sheets of kitchen paper. Heat about 1cm of sunflower oil in a deep wok and carefully test a slice of artichoke to see if it sizzles. If you are using a temperature gauge or a deep-fat fryer, it should read 180°C/350°F. Fry the artichokes slices, 5 at a time, until golden. Adjust the heat as you go so it doesn’t get too hot or drop too low. Drain the crisps on kitchen paper.
When ready to serve, reheat the soup and ladle into bowls. Lightly whisk the remaining cream in a small bowl and add a swirl of cream to each bowl of soup, then top with artichoke crisps.
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