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!