Jerusalem artichoke soup with clams, garlic croutons and harissa

Jerusalem artichoke soup with clams, garlic croutons and harissa
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

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

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

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.
  4. 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.

 

delicious. tips

  1. 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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