Jerusalem artichoke and leek soup with parma ham

Jerusalem artichoke and leek soup with parma ham

Zuppa di topinambour, porro e prosciutto di parma

By
From
Vegetables
Serves
4-6
Photographer
Laura Edwards

The usual way of using Jerusalem artichokes in Italy is raw, with the dip bagna cauda, although it is also wonderful braised. Many European cuisines have a soup made from this vegetable, and this is my take on it, with the addition of the delicacy of some leek, and the savouriness of the Parmesan. This combination makes for a truly warm-hearted soup.

Serve with croûtons if you like. Toast a couple of slices of good country bread until golden, then rub with garlic (as for bruschetta). Cut into cubes, and fry in butter as outlined below.

Ingredients

Quantity Ingredient
400g jerusalem artichokes, peeled weight
2 leeks
2 tablespoons extra virgin olive oil
1.5 litres vegetable stock

To serve

Quantity Ingredient
25g unsalted butter
50g parma ham, cut into very fine cubes
50g croutons, (optional)
20g parmesan, freshly grated

Method

  1. Prepare all the vegetables first. Cut the artichokes into chunks. Trim the leeks of roots and tough leaves, then cut into chunks.
  2. Heat the olive oil in a large saucepan and sauté the artichokes and leeks. After 10 minutes, add the stock, cover and cook for about 25 minutes. The artichokes should be soft and starting to turn into a purée, and the leeks will be tender.
  3. Separately, in a frying pan, melt the butter and fry the Parma ham and the croûtons (if using) until crisp. Drain on absorbent kitchen paper. Serve the ham and croûtons on top of the soup, then sprinkle each helping with Parmesan.
Tags:
Carluccio
vegetables
vegetarian
Italian
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