This vegan Jerusalem artichokesoup recipe is fit for a dinner party, served with roasted pears and a walnut granola for a cheffy twist on a homely favourite.
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 around 150ml vegetable stock and simmer for 5 minutes. If you like a looser soup, add more vegetable stock
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
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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
From New Zealand law student to group operations director and now sole owner and 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.
