This is a truly earthy, hearty dish. Until you’ve tried it for yourself, you won’t get why it’s so great.
- Yield: 6 Servings
- Preparation Time: 10 Minutes
- Cooking Time: 35 Minutes
- 1 kg (2 lb 4 oz) jerusalem artichokes, scrubbed clean
- 2 white onions, roughly chopped
- 2 glugs of rapeseed oil
- 1.5 litres (52 fl oz/6 cups) vegetable stock
- 2 shallots, thinly sliced
- 12 sage leaves
- 2½ oz 2/3 cup (70 g) finely grated parmesan
- glug of extra virgin olive oil
How to Make It
- Preheat the oven to 190°C (375°F/gas mark 5).
- Cut the artichokes into 3 cm (1¼ in) cubes and place in a roasting tin with the onions. Season with salt and pepper and add a glug of rapeseed oil, then roast for 25 minutes. Add the vegetable stock to the roasting tin and cook for a further 10 minutes.
- Meanwhile, pour a glug of rapeseed oil into a frying pan over medium heat and add the shallots and sage leaves, together with a pinch of salt. Fry for a few minutes until golden and crispy.
- When the artichoke is cooked, remove from the oven and leave to cool for a minute or so before transferring the contents of the roasting tin to a blender and blitzing until smooth. Check the seasoning and adjust to your taste – I like lots of white and black pepper with this.
- Pour the soup into bowls and garnish with a sprinkling of parmesan, the crispy shallots and sage leaves and a drizzle of extra virgin olive oil.