Hot dinner: Jerusalem artichoke soup with crispy leeks

 
17 September 2012

Jerusalem artichoke soup with crispy leeks from David Simms, head chef at this week's EventOracle Brasserie event

Serves 4

Ingredients:

25g Butter

500g Jerusalem artichokes (peeled and cubed, submerged in lemon water to retain colour)

2 banana shallots (diced)

2 cloves of garlic

1 bay leaf

2 sprigs of thyme (finely chopped)

750ml vegetable stock

120ml double cream

salt and pepper

nutmeg

half a leek (finely sliced julienne)

- Melt the butter in a heavy bottomed pan large enough for all the ingredients.

- Sweat the artichokes, shallots and garlic until soft.

- Add the stock, bay and thyme and bring to the boil, turn down the heat and simmer until the artichokes are soft and cooked through.

- Remove from the heat and allow to cool for approx 10 minutes.

- Liquidise to a smooth soup.

- Stir in the cream, and season to taste with grated nutmeg, salt and pepper.

- To garnish, toss the julienne leeks in cornflower and deep fry until crisp. Serve the soup in warmed bowls or kilner jars.

The EventOracle Brasserie at the LAPADA Art and Antiques Fair is open for lunch and dinner from September 18 until 23 at Berkeley Square, W1 (tickets 020 8961 7477, eventoracle.com/brasserie)

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