Family friendly

Jerusalem artichoke soup with crab and preserved lemon

Name: Jerusalem artichoke soup with crab and preserved lemon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 50g butter; 2 onions, chopped; 2 celery stalks, chopped; 4 garlic cloves, finely chopped; 1.2kg Jerusalem artichokes (see notes), peeled, roughly chopped; 1/4 bunch flat-leaf parsley, leaves picked, plus extra leaves to serve; 2L (8 cups) chicken stock; 1/2 cup (125ml) thickened cream; 250g cooked crabmeat (see notes); 2 preserved lemon quarters (see notes), white pith and flesh removed, zest thinly sliced; Lemon-infused olive oil, to serve (see notes)

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Jerusalem artichoke soup with crab and preserved lemon

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by Katie Quinn Davies

Blogger and delicious. contributor

Oct 03, 2015

Katie Quinn Davies recommends taking advantage of the abundance of Jerusalem artichokes at farmers' markets and pairing them with crab and preserved lemon for a luxurious dinner

50g butter
2 onions, chopped
2 celery stalks, chopped
4 garlic cloves, finely chopped
1.2kg Jerusalem artichokes (see notes), peeled, roughly chopped
1/4 bunch flat-leaf parsley, leaves picked, plus extra leaves to serve
2L (8 cups) chicken stock
1/2 cup (125ml) thickened cream
250g cooked crabmeat (see notes)
2 preserved lemon quarters (see notes), white pith and flesh removed, zest thinly sliced
Lemon-infused olive oil, to serve (see notes)

Method

1.

Melt butter in a large saucepan over low heat. Add onion, celery and garlic. Cook, stirring, for 10-15 minutes until softened.
2.

Add artichoke, parsley and stock. Bring to the boil, then reduce heat to medium and cook for 15-20 minutes until tender.
3.

Transfer to a blender and whiz until smooth. Return soup to the pan over medium heat, season, then warm through. Remove from heat and stir in cream.
4.

Divide soup among bowls. Top with crab, preserved lemon and extra parsley. Drizzle with lemon oil, if using, then serve.