Earthy Jerusalem artichokes marry perfectly with buttery new-season Australian macadamias to create a thick silky soup that chases away the winter chill. Top with crab for an extra indulgent dish or leave it off for a vegetarian alternative.
Jerusalem Artichoke & Macadamia Soup
Recipe Type: Soup
Cuisine: Australian
Author:
Serves: 3-4
This creamy, hearty soup is a perfect way to use seasonal winter ingredients. Jerusalem artichokes are a root vegetable resembling ginger in appearance and potato in texture.
Ingredients
- 1 1/2 white onion
- 4 garlic cloves
- 2 Tbsp butter
- 450 g Jerusalem artichokes
- 225 g raw macadamia nuts
- 750 ml stock
- 75 ml white wine
- 300 ml cream
- Salt and pepper
- Lemon juice to taste – roughly half a lemon
- To garnish
- 30 g sliced macadamia nuts
- 75 g crab, picked (optional)
- 3 sorrel leaves, julienned
- Extra virgin olive oil
- Lemon zest
Instructions
- Zest lemon and set aside until required.
- Roughly chop onion and garlic. Thinly slice artichokes, you can peel them if you wish but it is not necessary.
- Gently saute onions and garlic in butter until translucent, approx 3 mins.
- Add artichokes and macadamia nuts and stir to combine. Add white wine and allow alcohol to boil off.
- Add stock and simmer until artichoke slices are tender, approx 10-15 mins. Add cream and simmer for a further minute or two.
- Blend soup until smooth and creamy, an immersion hand blender is great for this task.
- Season with salt, pepper and lemon juice to taste.
- Garnish with crab, sliced nuts and sorrel leaves. Drizzle over olive oil and sprinkle with lemon zest.
Notes
Jerusalem Artichokes will brown on cut surfaces so if slicing them well before cooking the soup, simply drop slices into a bowl of water with the juice from half a lemon. Drain before adding to the pan.[br] [b]Vegetarian | Gluten Free | Soy Free[/b]
Recipe published with permission from Australian Macadamias.
Photo credit: Tilt Vision
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