Jerusalem Artichoke Soup With Sage & Chestnut Crumble By Anna Barnett

Jerusalem Artichoke Soup With Sage & Chestnut Crumble

Ingredients:

Soup:
2 tbsp butter
1 white onion, peeled and diced
1 stalk of celery, finely diced
2 cloves of garlic, peeled and crushed
1 fresh bay leaf
1 kg Jerusalem artichoke, washed and peeled (keep the peelings, and roughly chop)
1.2 ltrs good quality chicken, or vegetable stock
Sea salt and fresh black pepper, to taste

Crumble: 
Knob of butter
Glug of oil
Peeled skins of the Jerusalem artichokes, finely chopped
2 handfuls of cooked chestnuts, roughly chopped
2 handfuls of fresh breadcrumbs
Half a bunch if sage, finely chopped
Sea salt and fresh black pepper, to taste
Handful of finely grated parmesan

Directions:

For the soup, begin by melting the butter and adding in the onion, celery, and garlic. Allow to sweat until the onion turns translucent and sweet. Add in the bay leaf, followed by the Jerusalem artichokes. Add in your stock, and bring to the boil, then allow to simmer for around 35-40 minutes. Transfer to a blender and blitz until it reaches a smooth consistency. Season, to taste.

For the crumble, combine the butter and oil, and place over a medium heat. When hot, add in the finely chopped jerusalem artichokes and cook for around 10 minutes, until soft. Add in the chestnuts, breadcrumbs, sage, and seasoning. Allow the breadcrumbs to crisp up, then add the parmesan to combine.

Serve with the soup, and a small fried sage leaf if you wish.

Enjoy!

RECIPE: Anna Barnett