Tue, 27 November 2018
INGREDIENTS:
· 20g of butter
· 1 tbsp of oil
· 2 onions diced
· 3 garlic cloves, minced
· 1 large potato
· 500g Jerusalem artichoke
· 200ml of vegetable stock
· 200ml of full fat milk
· 20g fresh sage leaves
· 50ml olive oil
· 100g fresh chives
· 25g baby spinach
· 125ml olive oil
· Salt and black pepper to taste
METHOD:
Soup
1. Heat the butter and oil in a large saucepan and cook the onion and garlic on a medium heat for 5-10 minutes, until soft and translucent
2. Chop the potato into chunks and peel and chop the Jerusalem artichoke
3. When the onions are cooked, add the other vegetables to the pan, and mix well. Add the vegetable stock, milk and cover with a lid
4. Cook for around 20-25 minutes, stirring every now and then, until all the vegetables are very soft. When the vegetables are ready, use a hand blender to blend the soup until smooth. Season with a salt & black pepper to taste.
Jerusalem artichoke crisps
1. For the artichoke crisps, use a hand peeler to slice the artichoke lengthwise as thinly as possible
2. Deep fry until golden and crispy, (don’t overcook!) then leave to drain on kitchen paper and season with salt
Crispy sage leaves
1. Heat sage leaves in oil in a small skillet over medium-high heat until hot
2. Fry 6–8 sage leaves at a time until crisp, for 2–3 seconds at a time. Transfer with a fork to paper towels and sprinkle generously with coarse salt
Chive Oil
1. Wash, trim and blanch the herbs in the boiling water for 30 seconds
2. Refresh herbs in the icing water then chop roughly and mix with the olive oil
3. Add all to the blender and blitz for 5 minutes
4. Pass the oil through a fine sieve. Transfer the herb oil to the container and keep in the fridge
5. Serve soup hot. Drizzle with a bit of chive oil and topped with crispy sage leaves and artichoke crisps
