Caramelised Jerusalem artichoke soup with burnt pear and walnut

by Chantelle Nicholson
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4
40 minutes

Ingredients

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
  • vegetable stock, as needed

To serve

  • walnut oil
  • micro parsley

Method

1
Preheat an oven to 180°C/gas mark 4
2
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
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