Save to your scrapbook
Jerusalem artichoke soup with crispy onions
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 4
2 tbsp rapeseed oil
1 tbsp salted butter
2 sticks celery, cut into 1cm pieces
500g Jerusalem artichokes, scrubbed and cut into 1cm pieces
1 medium-sized potato, cut into 1cm pieces
500ml fresh vegetable stock
CRISPY ONIONS
2 tbsp rapeseed oil
2 onions, thinly sliced
1 Heat a large saucepan or casserole dish over a medium heat. Add the oil and butter and, once foaming, add the celery with a pinch of salt and cook for 5 minutes. Next add the artichokes and potato; cook for another 5 minutes until light golden. Add the stock, season and mix well. Cover and cook for 30 minutes over a low heat, until the artichokes and potato are both soft.
2 For the crispy fried onions, heat another pan and add the oil. Once hot, add the onions and cook for 10 minutes over a high heat until golden and crisp; set aside. Once the soup is cooked, blend until smooth, then return to the pan. Bring to the boil, then divide between serving bowls. Top with the crispy onions and serve immediately.
Typical values per serving:
Energy |
1,334kJ 320kcals |
---|---|
Fat | 19g |
Saturated Fat | 3.2g |
Carbohydrate | 30g |
Sugars | 8g |
Protein | 4.5g |
Salt | 0.2g |
Fibre | 5.9g |
This recipe was first published in December 2021.
Average user rating