Caramelised Jerusalem artichoke soup with burnt pear and walnut
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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.
First published in 2018
Ingredients
Metric
Imperial
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
- vegetable stock, as needed
To serve
- walnut oil
- micro parsley
SAVE RECIPE
Equipment
- Vitamix Ascent A3500
Method
1
Preheat an oven to 180°C/gas mark 4
3
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
4
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
- 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
- vegetable stock, as needed
5
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
6
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
First published in 2018
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