Jerusalem artichoke soup with crab and preserved lemon

Jerusalem artichoke soup with crab and preserved lemon

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Katie Quinn Davies recommends taking advantage of the abundance of Jerusalem artichokes at farmers markets and pairing them with crab and preserved lemon for a luxurious dinner

The ingredient of Jerusalem artichoke soup with crab and preserved lemon

  1. 50g butter
  2. 2 onions, chopped
  3. 2 celery stalks, chopped
  4. 4 garlic cloves, finely chopped
  5. 1.2kg Jerusalem artichokes (see notes), peeled, roughly chopped
  6. 1/4 bunch flat-leaf parsley, leaves picked, plus extra leaves to serve
  7. 2L (8 cups) Massel chicken style liquid stock
  8. 1/2 cup (125ml) thickened cream
  9. 250g cooked crabmeat (see notes)
  10. 2 preserved lemon quarters (see notes), white pith and flesh removed, zest thinly sliced
  11. Lemon-infused olive oil, to serve (see notes)

The instruction how to make Jerusalem artichoke soup with crab and preserved lemon

  1. Melt butter in a large saucepan over low heat. Add onion, celery and garlic. Cook, stirring, for 10-15 minutes until softened.
  2. Add artichoke, parsley and stock. Bring to the boil, then reduce heat to medium and cook for 15-20 minutes until tender.
  3. Transfer to a blender and whiz until smooth. Return soup to the pan over medium heat, season, then warm through. Remove from heat and stir in cream.
  4. Divide soup among bowls. Top with crab, preserved lemon and extra parsley. Drizzle with lemon oil, if using, then serve.

Nutritions of Jerusalem artichoke soup with crab and preserved lemon

fatContent: 278.913 calories
saturatedFatContent: 13 grams fat
carbohydrateContent: 7.4 grams saturated fat
sugarContent: 28.5 grams carbohydrates
fibreContent: 4.9 grams sugar
proteinContent:
cholesterolContent: 17.5 grams protein
sodiumContent: 69 milligrams cholesterol

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