Jerusalem artichoke, spelt & hazelnut soup

Jerusalem artichoke, spelt & hazelnut soup

From
Grains
Serves
6-8
Prep
15 mins
Cooking time
55 mins
Photographer
Deidre Rooney

This soup is very earthy and full of the flavours of autumn. If you want a chunkier soup, don’t purée it but mash lightly with a potato masher or the back of a wooden spoon to break the ingredients down a little.

From the grocer

Ingredients

Quantity Ingredient
75g butter
salt and freshly ground black pepper
850ml chicken or vegetable stock
200ml milk
50g hazelnuts, toasted and very roughly chopped, plus extra to serve
40g spelt
75ml thick cream

From the greengrocer

Quantity Ingredient
1 leek, sliced, white part only
1/2 onion, finely chopped
700g jerusalem artichokes
flat-leaf parsley, roughly chopped, to serve

Method

  1. Melt the butter in a heavy-based saucepan over a medium–low heat and add the leek, onion and a splash of water. Cover and sweat the vegetables while you prepare the artichokes.
  2. Wash the artichokes well in water; there is no need to peel them, just chop into small chunks and add to the saucepan with the leek and onion. Stir and season with salt and pepper. Cover the pan and sweat the vegetables further until the artichokes are just soft, about 10 minutes. Add the stock and cook until the mixture is very soft and mushy, about 15 minutes. Remove from the heat and then add the milk and hazelnuts. Leave to cool.
  3. Place the spelt in a saucepan and cover with plenty of cold water. Bring to the boil, reduce the heat and simmer for 25 minutes. The spelt should be soft but still retain a little bite. Drain, season and set aside.
  4. Transfer the cooled soup to a food processor and coarsely purée – it’s nice to retain a little nutty crunch. Return the soup to the saucepan and add the cream. Reheat over a medium heat and add the spelt, adding more stock or water if you want the soup to have a thinner consistency. Taste and adjust the seasoning.
  5. When the soup is hot, serve into bowls and scatter over some hazelnuts and parsley.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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