Jerusalem artichoke soup with clams, garlic croutons and harissa

  • Portion size: Serves 4
  • Hands-on time 1 hour 15 min
  • Difficulty: medium

This delicious jerusalem artichoke soup is perfect for a dinner party but if you want something more laid-back, make the soup using chicken stock instead of the clam liquid. Garlic croutons add a flavoursome crunch.

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Ingredients

  • 3 garlic cloves (2 whole, 1 crushed)
  • 3 tbsp cold-pressed rapeseed oil or olive oil
  • 500g fresh clams
  • 175ml dry white wine
  • 60g butter, plus a little extra
  • 1 large onion, finely sliced
  • 800g (peeled weight) jerusalem artichokes, roughly chopped
  • 300g (about 230g peeled weight) celeriac
  • 300ml whole milk
  • Lemon juice to taste
  • Large splash of double cream
  • 60g good quality white bread, cubed
  • Rose harissa (we like Belazu), loosened to drizzling consistency with a little more oil, to serve
  • Fresh thyme leaves to serve
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Method

  1. Bash the 2 whole garlic cloves, remove the skin and put in a bowl with the rapeseed or olive oil. Set aside. Discard any clams that don’t close when tapped firmly on the work surface. Heat a lidded sauté pan over a medium heat with the clams and white wine, put the lid on and cook for 2-3 minutes until all the clam shells have opened (discard any that don’t). Strain, reserving the cooking liquid, and set aside.
  2. Melt the butter in a large saucepan and add the onion. Cook over a medium heat, stirring, for around 10 minutes until the onion is soft and translucent but not coloured. Add the crushed garlic, cook gently for another 2-3 minutes, then add the artichokes and celeriac, the cooking juices from the clams (you should have about 300ml – if not, make it up with extra milk) and the milk to just cover all the veg. Bring to a gentle simmer, then cover and cook for 20 minutes until the veg are tender. Cool slightly, then blend until smooth in a food processor and strain back into the wiped pan. Taste and adjust the seasoning, adding lemon juice to taste and a large splash of cream. Keep warm.
  3. Meanwhile, preheat the oven to 200°C/fan180°C/gas 6. Toss the bread in the garlicky rapeseed or olive oil. Season, spread out on a baking sheet and bake for 10-15 minutes until golden and crisp.
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  5. When ready to serve, melt a little butter in a frying pan and toss the clams for 2-3 minutes until warmed through. Ladle the soup into bowls, swirl a little harissa into the surface and divide the clams among the bowls, putting them on top of the vegetables. Add 2-3 of the croutons and a few thyme leaves. Serve with any extra croutons on the side.

 

Nutrition

  • 473kcals Calories
  • 28.6g (12.3g saturated) Fat
  • 14g Protein
  • 36.3g (10.4g sugars) Carbs
  • 13.4g Fibre
  • 1g Salt

Quick wins & tips

This is perfect for a dinner party, but if you want something more laid-back, make the soup using chicken stock instead of the clam liquid, add the same amount of ready-cooked clams (you can get vacuum-packed clams from Waitrose) at step 4, then serve with crusty bread and a swirl of harissa.

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