Recipe: Jerusalem artichoke soup with pumpkin seeds
- The List
- 14 November 2014
Jameel Lombard, head chef at The Art School, Glasgow explains how to make this warm winter soup
This simple winter warmer could either be a perfect pre-turkey starter on the 25th or just a lovely homely soup after a frosty day. Jerusalem artichoke is one of the crops that got people through the ‘hungry gap’ when last year’s produce had run out and the next season’s crops weren’t ready, because it’s at its best from November to March.
125g butter plus an extra knob for serving
1kg Jerusalem artichoke (peeled and sliced)
4 cloves of garlic, crushed
1 large white onion
1 pint vegetable stock (chicken stock can also be used)
Toasted pumpkin seeds
Salt and white pepper
Start by gently melting the butter in a medium pan. Tip in your onion and garlic and sauté on a medium heat, stirring often; this should take ten minutes until soft. Add in the star of the show, the Jerusalem artichokes, and cook for about 20-30 minutes until tender, then add the stock. Blitz it all up and season with the salt and white pepper to taste. Finally, scatter over your pumpkin seeds and serve with warm sourdough bread and a knob of butter.
Recipe taken from The Art School's festive menu, available from Sat 13 Dec. See theartschool.co.uk/food for more details.