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
- 50g butter
- 2 onions, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, finely chopped
- 1.2kg Jerusalem artichokes (see notes), peeled, roughly chopped
- 1/4 bunch flat-leaf parsley, leaves picked, plus extra leaves to serve
- 2L (8 cups) Massel chicken style liquid stock
- 1/2 cup (125ml) thickened cream
- 250g cooked crabmeat (see notes)
- 2 preserved lemon quarters (see notes), white pith and flesh removed, zest thinly sliced
- Lemon-infused olive oil, to serve (see notes)
The instruction how to make Jerusalem artichoke soup with crab and preserved lemon
- Melt butter in a large saucepan over low heat. Add onion, celery and garlic. Cook, stirring, for 10-15 minutes until softened.
- Add artichoke, parsley and stock. Bring to the boil, then reduce heat to medium and cook for 15-20 minutes until tender.
- 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.
- 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 lemonfatContent: 278.913 calories
saturatedFatContent: 13 grams fat
carbohydrateContent: 7.4 grams saturated fat
sugarContent: 28.5 grams carbohydrates
fibreContent: 4.9 grams sugar
cholesterolContent: 17.5 grams protein
sodiumContent: 69 milligrams cholesterol