JERUSALEM ARTICHOKE, PARSNIP & APPLE SOUP

Jerusalem artichokes are one of winter’s wonderful seasonal bounties. Their flesh is nutty, earthy and sweet. As long as the skin is scrubbed there’s no need to peel. The flesh mashes easily when cooked, making it ideal for soup. Here, I’ve mixed it with parsnip, but you could combine with celeriac too. The apple is added for a hint of tartness at the end. 

As a side note, Jerusalem artichokes can discolour quickly, so slice just before using or place in a bowl of acidulated water (water with squeeze of lemon juice) to prevent browning.

serves 4 

2 tablespoons extra virgin olive oil

1 leek, or 6 banana shallots, finely chopped

1 celery stalk, thinly sliced, any pale green leaves reserved

1kg Jerusalem artichokes, washed and scrubbed clean

200g parsnip, cut into ½ cm slices

½ sea teaspoon salt

1.75 litres vegetable or chicken stock

bay leaf

2 thyme sprigs, leaves stripped

1 granny smith apple

Heat olive oil in a large saucepan over a low-medium heat. Add the leek or shallots and cook for 10 minutes, until softened, but not browned. Then add the celery and cook a further 5 minutes, stirring occasionally. 

Meanwhile, cut the artichokes into thin slices. Add the artichoke, parsnip and salt, and cook for 2 minutes. Pour in the stock, increase the heat to high and bring to a boil. Reduce heat to a simmer and cook for 20 minutes. Peel and coarsely grate the apple, then add to the saucepan and continue cooking for 5 minutes, or until vegetables are very tender. Remove the bay leaf. Using a hand–held blender or food processor, puree the soup until smooth, adding some extra water to thin down a little, if required. Check the seasoning, adding salt if needed.

Finely chop the celery leaves, or use flat-leaf parsley instead. Ladle the soup into warmed bowls and scatter over chopped leaves.

For some extra indulgence, grate truffle over the top of soup before serving.

Serve hot with thick slices of toasted Miller’s Kitchen bread. 

Fiona Hammond © July 2020