To me this soup recipe is a real classic, warming, creamy and extremely tasty, I love the earthy flavour of the artichokes and the rosemary working so well with a sticky honey crouton. The finished soup is smooth and velvety with a slight warming kick from the ginger.

If you by any chance have a bottle of truffle oil in the cupboard drizzle a little over the top, it is a perfect finishing touch.

This will make an excellent starter for Christmas day. Apart from the crouton everything can be made ahead of the big day!!

AuthorJustin GillamCategory, , DifficultyBeginner

Yields1 Serving
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

 300 g Jerusalem artichoke
 150 g Onions, chopped
 80 g Potato, chopped
 50 g Leeks, chopped
 15 g Ginger, chopped
 20 g Garlic, chopped
 Pinch of fresh rosemary
 500 ml Milk
 200 ml Water/veg stock
 1 tbsp Butter, large spoon
 150 ml Double cream
Parsnip crisp
 1 Parsnip
 2 l Oil
Crouton
 2 Brown bread, sliced
 1 tbsp Honey
 1 tbsp Butter

1

Wash, peel and roughly chop the artichoke's, onions, potatoes, garlic and leeks (roughly 1/2 inch) and measure out your liquids.

2

In a medium sized saucepan add a splash of olive oil and gently sauté the veg mix and rosemary for 8-10 minutes, try not to caramelize to much as this will darken the soup, keep the heat down low.

3

Add milk and stock/water, bring to the boil and gently simmer.
The liquid will reduce down slowly and the vegetables will soften and infuse together, if you need to add more stock.

4

Once the vegetables are soft, use a ladle to remove from the saucepan into a blender.
Blend for a minimum of 10 mins, this will create a real silky texture.
The soup should be a little thick in the blender, so now drop in the butter and enough double cream to thin the liquid to the consistency of your choice. This will help to bind it all together and create the beautiful texture and shine that a good soup should have.

5

In a small saucepan gently heat the oil.
Using a vegetable peeler to create parsnip strips, I didn't peel mine, I like the slightly darker edge to the crisps.
Test the heat of the oil with one strip of parsnip, ensuring it's not to hot or it will just burn the parsnip.
Carefully place the strips in to the oil and gently stir so they don't stick together, remove when crispy and dried out, they're ready when all the little frying bubbles around the parsnip have disappeared, they will curl and bend, remove on to paper towel and lightly season as they cool they will continue to crisp up more.

6

Using the two slices of bread cut out your shapes using a cookie cutter to make your crouton. Melt together the butter and honey, and when ready pop in your bread and let them absorb the liquid. Then place on a baking tray and roast for 8-10 minutes This is best done just before you serve
As you can see from the pictures I placed my crouton in the middle and used the leftover honey mixture to drizzle over the soup, then stacked my crisps on the top a little prig of rosemary to give it a real restaurant finish.

THAT'S IT DONE....ENJOY

Ingredients

 300 g Jerusalem artichoke
 150 g Onions, chopped
 80 g Potato, chopped
 50 g Leeks, chopped
 15 g Ginger, chopped
 20 g Garlic, chopped
 Pinch of fresh rosemary
 500 ml Milk
 200 ml Water/veg stock
 1 tbsp Butter, large spoon
 150 ml Double cream
Parsnip crisp
 1 Parsnip
 2 l Oil
Crouton
 2 Brown bread, sliced
 1 tbsp Honey
 1 tbsp Butter

Directions

1

Wash, peel and roughly chop the artichoke's, onions, potatoes, garlic and leeks (roughly 1/2 inch) and measure out your liquids.

2

In a medium sized saucepan add a splash of olive oil and gently sauté the veg mix and rosemary for 8-10 minutes, try not to caramelize to much as this will darken the soup, keep the heat down low.

3

Add milk and stock/water, bring to the boil and gently simmer.
The liquid will reduce down slowly and the vegetables will soften and infuse together, if you need to add more stock.

4

Once the vegetables are soft, use a ladle to remove from the saucepan into a blender.
Blend for a minimum of 10 mins, this will create a real silky texture.
The soup should be a little thick in the blender, so now drop in the butter and enough double cream to thin the liquid to the consistency of your choice. This will help to bind it all together and create the beautiful texture and shine that a good soup should have.

5

In a small saucepan gently heat the oil.
Using a vegetable peeler to create parsnip strips, I didn't peel mine, I like the slightly darker edge to the crisps.
Test the heat of the oil with one strip of parsnip, ensuring it's not to hot or it will just burn the parsnip.
Carefully place the strips in to the oil and gently stir so they don't stick together, remove when crispy and dried out, they're ready when all the little frying bubbles around the parsnip have disappeared, they will curl and bend, remove on to paper towel and lightly season as they cool they will continue to crisp up more.

6

Using the two slices of bread cut out your shapes using a cookie cutter to make your crouton. Melt together the butter and honey, and when ready pop in your bread and let them absorb the liquid. Then place on a baking tray and roast for 8-10 minutes This is best done just before you serve
As you can see from the pictures I placed my crouton in the middle and used the leftover honey mixture to drizzle over the soup, then stacked my crisps on the top a little prig of rosemary to give it a real restaurant finish.

THAT'S IT DONE....ENJOY

Jerusalem artichoke soup with ginger, parsnip crisps, honey caramel croute