Ottolenghi Jerusalem Artichoke Soup Recipe | Winter Soup

Ingredients

• 1 tbsp olive oil
• 30g unsalted butter
• 2 banana shallots, thinly sliced (100g)
• 1 medium leek, trimmed, washed, halved lengthways and then thinly sliced, white part only (120g)
• 2 garlic cloves, crushed
• 1.2kg Jerusalem artichokes, peeled and thinly sliced 1–2mm thick
• 250ml dry white wine
• 500ml full-fat milk
• 700ml vegetable stock
• 10g chives, finely chopped, to serve
• coarse sea salt and black pepper
• 50g blanched hazelnuts
• 1 tbsp hazelnut oil
• 2 tbsp olive oil, plus extra to serve
• 30g baby spinach
• 10g tarragon
• finely grated zest of 1 lemon
• 1 tsp white wine vinegar
• 1 small garlic clove, crushed
• 1-2 green bird’s-eye chillies, de-seeded