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Jerusalem Artichoke Soup

This Jerusalem Artichoke soup is a rich and indulgent winter warmer that could serve as a starter, a lighter evening meal, or a Boxing day lunch. Packed full of iron, potassium, and protein, this nutty vegetable will help to give you a much-needed boost! You could even make your own stock using the leftovers of your Christmas bird. 

Here's what you need;

  • 350ml Full Fat Milk
  • 300ml Chicken Stock
  • 600g Jerusalem Artichoke (we saw them in @sainsburys)
  • 40g Grated Parmesan
  • 1 Lemon
  • 40g Butter
  • 1 Garlic clove, crushed
  • 1 bag Wilding’s Habanero & Chilli Duck Crackling
  • Black truffle (optional)




> Peel the artichokes and place in water with a squeeze of lemon juice to stop them discolouring.

> Thinly slice them and gently fry in butter until the artichoke slices are almost cooked through before adding the crushed garlic.

> Stir for a few moments then add milk and chicken stock and bring up to a simmer.

> Carefully blitz the sauce adding the parmesan and adjust seasoning to taste.

> A few drops of lemon juice will add a lift to the flavours.

> Before serving, fry the reserved artichoke slices in duck fat and season.

> Finish with generous shavings of black truffle if you have some, and sprinkle on your duck crackling!

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