Jerusalem artichoke soup with burnt pear and walnut recipe

Caramelise jerusalem artichoke soup, with burnt pear and walnut

Starter
easy
4
40 minutes

PT40M

This vegan Jerusalem artichoke soup recipe is fit for a dinner party, served with roasted pears and a walnut granola for a cheffy twist on a homely favourite.

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Ingredients

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Metric

Imperial

Pears

2 pears
1 tbsp of olive oil
sea salt

Walnut granola

1 tsp rosemary, finely chopped
40g of walnuts
40g of jumbo oats
20g of non-dairy butter
1/2 tsp sea salt

Soup

230g of Jerusalem artichoke, scrubbed and diced into 2cm cubes
1 tbsp of non-dairy butter
1 bay leaf
1/2 tsp salt
285ml of non-dairy milk
1.15l vegetable stock

To serve

walnut oil
micro parsley

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Vitamix Ascent A3500

Preheat an oven to 180°C/gas mark 4

Peel the pears, quarter and remove the cores. Place into a foil-lined roasting tin, drizzle with oil and salt and bake for 20 minutes

sea salt
2 pears
1 tbsp of olive oil

For the granola, place all the ingredients in a roasting tray and bake for 5 minutes. Mix well and bake for a further 8–12 minutes until golden brown

1/2 tsp sea salt
1 tsp rosemary, finely chopped
40g of walnuts
40g of jumbo oats
20g of non-dairy butter

For the soup, heat the butter in a large saucepan over a medium heat. When melted, add the artichokes, bay leaves and salt. Cook until the artichokes are a deep golden brown, approximately 15–20 minutes. Add the milk and vegetable stock and simmer for 5 minutes

1.15l vegetable stock
230g of Jerusalem artichoke, scrubbed and diced into 2cm cubes
1 tbsp of non-dairy butter
1 bay leaf
1/2 tsp salt
285ml of non-dairy milk

Transfer the contents of the pan to a Vitamix container. Select Variable 1, press Start and gradually increase the speed to Variable 10. Blend for a couple of minutes, until silky-smooth

To serve, ladle the soup into bowls, top with a few slices of pear and a tablespoon of the granola. Drizzle with a little walnut oil and garnish with micro parsley

micro parsley
walnut oil

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Chantelle Nicholson

From New Zealand law student to group operations director and now chef-patron of Tredwells in London, Chantelle Nicholson’s hard work and determination has seen her rise through the ranks of Marcus Wareing’s restaurant empire.