recipes
Creamed jerusalem artichoke soup with chestnuts
2012-01-03
Ingredients
- 800ml vegetable stock
- 8 Jerusalem artichokes, peeled and halved
- 75 soaked and cooked chestnuts
- 275ml milk
- 1 tbsp chopped fresh thyme
- 2tbsp chopped fresh rosemary
- fresh seasoning
- 2 tbsp double cream (ELMLEA)
- 2 tbsp walnuts, chopped
Method
Bring the stock to a simmer in a medium pan and add the artichoke halves. Cook for roughly 15 minutes, or until the artichokes are soft tender. Add in the cooked chestnuts, milk, herbs and season with salt and freshly ground black pepper. Cook for a further 5 minutes. Turn off the heat and process the soup until smooth and creamy. Serve the artichoke and chestnut soup in deep bowls with a drizzle of cream and chopped walnuts. Suggested accompanying wine: DELICATA Victoria Heights Chardonnay D.O.K. Superior Gozo
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