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Chantelle Nicholson's Caramelised Jerusalem artichoke soup with prune and walnut pesto
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Serves: 3-4 as a starter
1kg Jerusalem artichokes, scrubbed and halved
4 tbsp vegetable oil
20g pack thyme
800ml Cooks’ Ingredients vegetable stock
80g walnut pieces, chopped
50g pitted prunes, chopped
½ tsp ground mixed spice
4 tbsp olive oil
75ml coconut cream
1. Preheat the oven to 180˚C, gas mark 4. Put the artichokes in a roasting tin with the oil and season; roast for 40-45 minutes until crisp and deep golden. Move them around every 10 minutes or so, to ensure they colour evenly.
2. Meanwhile, add ¾ of the thyme to the stock, bring to a gentle simmer and cook for 15 minutes. Strain and set aside. Put the walnut pieces on a baking tray and toast in the oven for 8-10 minutes until golden. Pick the leaves from the remaining thyme stalks and put in a bowl with the prunes, mixed spice and walnuts. Add the oil, season with salt and mix well to create a chunky pesto. If you’d like it smoother, pulse together using a stick blender or mini food processor.
3. When the artichokes are cooked, add the stock to the tin and scrape the bottom well. Transfer to a blender, add the coconut cream and whizz until smooth. Pass through a fine sieve into the pan then warm through; season. Serve topped with the pesto, plus a little extra olive oil and mixed spice, if liked.
This recipe first appeared in Waitrose & Partners Food, January 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (4) 2550kJ
This recipe was first published in December 2018.
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