Jerusalem Artichoke Soup with Chanterelles, Lemon, Parsley & Walnuts
Servings: 4 Servings
Ingredients
- 800 g Jerusalem artichokes
- 2 Banana Shallots peeled & sliced
- 1 stick Celery chopped
- 1 clove of Garlic peeled and chopped
- 1 tsp Lemon Thyme leaves
- 450 mls Whole Milk
- 350 mls Vegetable stock or water
- a knob of butter
- For the Parsley and Lemon Topping
- 1 Clove Garlic finely chopped
- Zest of an unwaxed Lemon
- A handful of Flat Leaf Parsley finely chopped
- 4 Walnut halves roasted then chopped
- 100 g Chanterelle Mushrooms cleaned & sautéed in a little butter
- salt and pepper to taste
- a Drizzle of Olive Oil
Instructions
- Melt the butter in a large pan with a splash of oil, add the sliced shallots, garlic and celery, sauté until translucent. Add the artichokes and a pinch of salt and cook, covered, over a medium heat for about 15-20 minutes, until the artichokes are cooked but not coloured.
- Add the milk and vegetable stock, then cover with a tight-fitting lid and bring to boil. Reduce the heat slightly and simmer for 10-15 minutes.Blitz the soup in a blender and then adjust the seasoning to taste and pour back into the pan to re-heat.For the parsley topping, mix the garlic, parsley and lemon zest in a bowl.
- Pour the soup into deep bowls, scatter over the parsley mixture and drizzle with olive oil and scatter the chanterelles. Serve with crusty bread.