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Here is how to prepare a wholesome and gourmet Jerusalem artichoke soup with a twist, to be served with crispy and tasty artichoke chips.
For the soup
For the crisps
- Thyme sprigs, roughly torn
- Preparation time
- Cooking time
- Recipe category First course
- Recipe yield 4
For the Jerusalem artichoke soup
- Melt the butter with the olive oil in a large saucepan set over a medium heat.
- Add the onion, celery, garlic, and a pinch of salt, and sweat for 6-7 minutes until softened.
- Stir in the dried thyme and marjoram, and then the diced Jerusalem artichoke.
- Cover with the stock, bring to the boil, then cover and cook at a steady, gentle simmer for 35-40 minutes until the artichoke is very tender to the tip of a knife.
- Purée the soup with an immersion blender or in a food processor, working in batches if necessary.
- Return the soup to a gentle simmer over a medium-low heat and stir in the cream.
- Adjust the seasoning to taste before covering and setting aside.
For the Jerusalem artichoke crisps
- Thinly cut the artichokes on a mandoline set to a very thin setting.
- Rinse the slices in a bowl of cold water before draining.
- Rinse and drain three times in total before drying the artichoke slices with kitchen paper.
- Heat the oil in a heavy-based saucepan to 180°C | 355F, using a thermometer to accurately gauge the temperature.
- Deep-fry the artichoke slices in batches, turning occasionally, until lightly golden, about 3-4 minutes.
- Remove from the oven and drain on kitchen paper.
- Repeat for the remaining batches.
- Reheat the Jerusalem artichoke soup over a gentle heat.
- Ladle into warm bowls and top with the artichoke crisps and some thyme before serving.