Jerusalem artichoke soup with clams, garlic croutons and harissa recipe | delicious. magazine

Name: Jerusalem artichoke soup with clams, garlic croutons and harissa recipe | delicious. magazine
Ingredients: 3 garlic cloves (2 whole, 1 crushed); 3 tbsp cold-pressed rapeseed oil or olive oil; 500g fresh clams; 175ml dry white wine; 60g butter, plus a little extra; 1 large onion, finely sliced; 800g (peeled weight) jerusalem artichokes, roughly chopped; 300g (about 230g peeled weight) celeriac; 300ml whole milk; Lemon juice to taste; Large splash of double cream; 60g good quality white bread, cubed; Rose harissa (we like Belazu), loosened to drizzling consistency with a little more oil, to serve; Fresh thyme leaves to serve

www.deliciousmagazine.co.uk

This jerusalem artichoke soup is perfect for a dinner party starter but if you want something easier, make the soup using stock instead of the clam liquid.

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Ingredients

3 garlic cloves (2 whole, 1 crushed)
3 tbsp cold-pressed rapeseed oil or olive oil
500g fresh clams
175ml dry white wine
60g butter, plus a little extra
1 large onion, finely sliced
800g (peeled weight) jerusalem artichokes, roughly chopped
300g (about 230g peeled weight) celeriac
300ml whole milk
Lemon juice to taste
Large splash of double cream
60g good quality white bread, cubed
Rose harissa (we like Belazu), loosened to drizzling consistency with a little more oil, to serve
Fresh thyme leaves to serve