Hummus Bros. Levantine Kitchen
Jerusalem artichokes don’t look very promising but they make the most wonderful velvety smooth soup with a light delicate flavour all of their own. Blitzing ready prepared chestnuts with cream adds a kind of glam topping that tastes fabulous spooned into the centre of the soup before being topped with some extra crumbled chestnuts or snipped fresh chives.
Prep: 20 minutes
Cook: 40 minutes
Heat the oil in a medium saucepan, add the onion and fry for 5 minutes over a low heat, stirring from time to time, until softened but not browned.
Meanwhile, peel and slice the Jerusalem artichokes. They discolour quickly so do this at the very last minute, then rinse with cold water, drain and slice. Add the artichokes to the onion with a pinch of salt and fry over a low heat for 5 minutes, stirring from time to time, until just beginning to soften.
Stir in the garlic, then pour in the stock and bring to the boil, stirring. Cover with a lid, lower the heat and simmer for 20–30 minutes until the artichokes are tender.
Meanwhile, crush half the chestnuts with a stick blender or fork and gradually stir into the cream until smooth. Spoon into a bowl and chill until needed.
Blitz the soup still in the pan with a stick blender or transfer to a blender and blend. Taste and adjust the seasoning if needed, then reheat and ladle into small bowls. Add a spoonful of the chestnut cream to the centre of each and top with a few remaining chestnuts, crumbled into small pieces. Some snipped fresh chives also work well as a garnish.