Jerusalem artichoke soup with clams, garlic croutons and harissa
- January 2014
- Serves 4
- Hands-on time 1 hour 15 min
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.
- 28.6g (12.3g saturated)
- 36.3g (10.4g sugars)
- 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
- 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.
- 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.
- 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.
- 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.
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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