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Jerusalem artichoke soup with crispy Parma ham

Jerusalem artichoke soup with crispy Parma ham
Prepare
less than 30 mins
Cook
30 mins to 1 hour
Serve
Serves 4

Try this creamy soup from Saturday Kitchen for a warming winter meal, featuring Jerusalem artichokes in all their glory.

By Matt Tebbutt

From Saturday Kitchen

Shopping list

Ingredients

For the soup

For the garnish

Method

  1. To make the soup, heat the butter and oil in a pan over a medium heat. Add the onion, garlic, bay leaf, thyme and sliced artichokes. Cover with the stock and milk and simmer over a low heat for 30 minutes.

  2. Add the double cream and bring back to the boil, then remove from the heat. Use a hand-held stick blender to blend to a smooth purée. through a sieve and season with salt and pepper.

  3. To make the garnish, put the olive oil in a frying pan over high heat. Shallow fry the artichokes until crisp and golden. Remove and set aside.

  4. In the same pan, fry the Parma ham until crisp. Remove and set aside.

  5. In a small bowl, mix together the pine nuts with the oil, vinegar, parsley and garlic. Season with salt and pepper.

  6. To serve, dress the finished soup with the garnish.