Artichoke soup with hazelnut & crispy skins

Name: Artichoke soup with hazelnut & crispy skins
Ingredients: 30g butter; 1 onion, chopped; 2 medium leeks, trimmed, finely sliced and washed; 1kg jerusalem artichokes, 900g of them peeled and cut into 2cm chunks (skin reserved),; 100g unpeeled 250g floury potatoes, peeled and cut into 2cm chunks (skin reserved); 6 sprigs of thyme, leaves picked; Parmesan rind (optional); 1.3 litres hot vegetable or chicken stock; Hazelnut oil, for drizzling; 100g full-fat creme fraiche; 3 cloves of garlic, crushed; Chopped chives or parsley (optional)

boroughmarket.org.uk

A recipe for a classy, velvety winter soup from The Borough Market Cookbook, by Ed Smith

View full recipe on boroughmarket.org.uk

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at boroughmarket.org.uk.

Share this recipe:

Cooking tools:

Mandoline
Immersion blender
Food processor
Blender
Oven
Stove
Heavy-based saucepan
Baking sheet
Chef's knife
Cutting board
Peeler
Fork
Wooden spoon
Airtight container
Serving bowl

Ingredients

30g butter
1 onion, chopped
2 medium leeks, trimmed, finely sliced and washed
1kg jerusalem artichokes, 900g of them peeled and cut into 2cm chunks (skin reserved),
100g unpeeled 250g floury potatoes, peeled and cut into 2cm chunks (skin reserved)
6 sprigs of thyme, leaves picked
Parmesan rind (optional)
1.3 litres hot vegetable or chicken stock
Hazelnut oil, for drizzling
100g full-fat creme fraiche
3 cloves of garlic, crushed
Chopped chives or parsley (optional)