Jerusalem Artichoke and Walnut Soup
Jerusalem artichoke and walnut soup has a rich flavour with a hint of nutmeg and a beautiful nutty texture.
Servings: 4 people
Ingredients
- 1 brown onion, peeled and chopped
- 1 parsnip, washed and chopped
- 500 g Jerusalem artichokes, washed and chopped no need to peel them
- 1 L chicken or vegetable stock I used chicken stock
- 1/2 cup walnuts
- 3 tbsp olive oil
- 1/2 nutmeg, grated
- salt and pepper
Instructions
- Warm olive oil in a medium saucepan. Saute onion and garlic with a pinch of salt for 5 to 10 minutes until soft.
- Stir in grated nutmeg, parsnip and Jerusalem artichokes and cook for another 2 minutes.
- Add walnuts and stock and bring to the boil.
- Turn heat down to a simmer and cook for 15 to 20 minutes until the arichokes are soft.
- Remove from heat, allow to cool for 10 minutes, then puree with a handheld blender.
- Strain the pureed soup through a sieve or a chinois.
- Season to taste. Garnish with a little freshly grated nutmeg and a few chopped walnuts to serve.
Notes
The soup will keep in a sealed container in the fridge for up to 3 days. It is also suitable to freeze.
Reserve the mixture that didn't strain through the sieve. This can be frozen and added to mashed potatoes.