Jerusalem ar­ti­choke soup with hazel­nut oil and crispy skins

The Daily Telegraph - Saturday - - BODY MIND -

IN­GRE­DI­ENTS

30g but­ter

1 onion, chopped

2 medium leeks, trimmed finely sliced and washed

1kg Jerusalem ar­ti­chokes, 900g peeled and cut into 2cm chunks (skin re­served), 100g un­peeled 250g floury po­ta­toes, peeled and cut into 2cm chunks

(skin re­served)

Leaves from 6 sprigs of thyme 3 gar­lic cloves, crushed

Parme­san rind (op­tional)

1.3 litres hot veg­etable or chicken stock

1 tbsp veg­etable or sun­flower oil Hazel­nut oil, for driz­zling

100g full-fat crème fraîche Chopped chives or pars­ley (op­tional)

METHOD

Pre­heat the oven to 240C/220C fan/Gas 9.

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