CHESTNUT AND JERUSALEM ARTICHOKE SOUP
Roast Figs, Sugar Snow
by Diana Henry
This is also good topped with a dash of truffle oil—very musky and earthy. If you want to try that, leave out the cream.
Serves 6
Ingredients
2 tbsp butter
1 leek, trimmed and cut into rings
1/2 onion, roughly chopped
1 lb 9oz (700g) Jerusalem artichokes (unpeeled is fine)
9 oz (250g) cooked chestnuts
4 cups chicken stock
1 cup whole milk
salt and pepper
1/4 cup heavy cream
Directions
1. Melt the butter in a heavy-bottomed saucepan and add the leek and onion. Add a splash of water, cover with a lid, and sweat for about 15 minutes, until soft but not colored. Check every so often to see whether you need to add another splash of water.
2. Chop the artichokes roughly and add them to the pan. Cover and cook for another 10 minutes, stirring them around in the buttery juices. Add 3oz (75g) of the chestnuts and the stock or water, and season. Simmer for 10 minutes, until the artichokes are tender. Add the milk and cream and, when the soup is cool enough, puree it. Chop the rest of the chestnuts and add them to the soup. Heat through and serve.
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