JERUSALEM ARTICHOKE SOUP WITH CHESTNUT PARSLEY PESTO
Throw these humble ingredients into a pot and the resulting soup is something very classy. The vivid green and piquant chestnut and parsley pesto looks and tastes fantastic against the creamy, rich paleness of the soup. It’s also great swirled into hot pasta or potatoes.
Ingredients
For the soup:
50g Butter
1kg Jerusalem artichokes peeled and cut into 1-centimetre cubes
350g Leek, washed and finely sliced
100g Agria Potatoes, peeled and cut into 1-centimetre cubes
1 Brown Onion, peeled and finely chopped
2 cloves of garlic peeled and finely chopped
1.6 litre Foundation Foods beef or chicken stock
100ml Cream
For the chestnut parsley pesto:
100g whole chestnuts
75g Manchego Cheese
1 Garlic Clove finely chopped
50g fresh parsley, roughly chopped
Juice of 1 lemon
150ml extra virgin olive oil
50ml sunflower oil
Method
In a large saucepan, melt the butter on a low heat, then add all the vegetables and gently cook for about 20 mins or until soft. Add the stock and bring to a boil, then lower the heat to a simmer, partially covered, for 20 to 30 mins or until the artichokes can easily be mashed against the side of the pan with a wooden spoon.
Leave to cool slightly. Using a stick blender, liquidise the soup until smooth. Add the cream, blend to combine. Season to taste. While the soup is cooking, make the pesto
For the pesto: Put the chestnuts, cheese, garlic and parsley into the bowl of a food processor and pulse until well chopped. Add the lemon juice and slowly add the oil until you achieve the desired consistency; a little granular and not too smooth. Season to taste.
Spoon into a clean glass jar. Pour over a little olive oil, seal and refrigerate for up to a week. (Makes approximately 350mls)
To serve: Serve soup in warmed bowls, topped with a spoonful of chestnut parsley pesto